Through it order order dated 05th Feb. 2016 FSSAI has extended the time line upto 04th May, 2016 for the Food Business Operators to obtain licenses / registration in terms of regulation 2.1.2 of the Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011. Click here to download the order.
What are aflatoxins?
The aflatoxins are a group of chemically similar toxic fungal metabolites (mycotoxins) produced by certain moulds of the genus Aspergillus growing on a number of raw food commodities. Aflatoxins are highly toxic compounds and can cause both acute and chronic toxicity in humans and many other animals. Their importance was first established in 1960 […]
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 […]
Dietary Fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and viscous
Types
Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically […]
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Some food additives are worse than others. Here’s a list of the top food additives to avoid:
Artificial Sweeteners
Aspartame, (E951) more popularly known as Nutrasweet and Equal, is found in foods labeled “diet” or “sugar-free”. Aspartame is […]
Internal Audits Create Opportunity for Food Organizations to Improve Systems, Processes
Audits are a planned, independent, and documented assessment to determine whether agreed-upon requirements are met, and the food industry relies on the audit function to provide safe food to their consumers.2 Many facilities organize their program into two categories: the external audit, performed by a third-party organization, […]
Because solutions in science are often much more concentrated than are desired or can be managed for a given protocol, it is frequently necessary to dilute these solutions to a desired level. This requires a working knowledge of the principles of diluting, dilution factors, concentration factors and the calculations involved. High dilutions are usually […]
The correct use of an HPLC column is extremely important for the life time of a column and therefore for the benefit of your HPLC analysis. The following text will give you some guidelines for the use, cleaning and storage of HPLC columns. These guidelines depend on the one hand on the nature of […]
Draft notification on amendment of Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 related to Microbiological Standards of Fish and Fishery Products
FSSAI has recently drafted proposals for amendments to the Food Safety and Standards (Food Product Standard and Food Additives) Regulations, 2011 relating to Microbiological Standards of Fish and Fishery […]
Preservatives
A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, cosmetics, tires, wood, beverages, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes
Antioxidants
An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells.
 Antioxidants as Food Preservatives
While commonly regarded for their health benefits, antioxidants […]