Food protection & safety covers articles concerning the safe production, storage and consumption of food.
Giardiasis is a type of gastroenteritis caused by the flagellate parasitic protozoan Giardia duodenalis, also known as Giardia lamblia or Giardia intestinalis. It is a […]
When it comes to food safety, handling fruits and vegetables properly is probably as important as handling meat products. We’re all familiar with food poisoning […]
Introduction On Basic Air Quality In A Food and Pharmaceutical Environment Air quality is of paramount importance to the food, biotechnology and pharmaceutical industry. This […]
Ochratoxin A (OTA) is a mycotoxin. It is a well-known nephrotoxic agent and has been associated with fatal human kidney disease, referred to as Balkan Endemic […]
Foods from not natural sources are not always healthy even though we will often perceive them to be so. Indeed, our perception of a healthy […]
Lemon Oil is regarded as one of the essential oils for cleansing the skin, giving a lift to drinks and adding that refreshing sharpness to […]
The UK’s Food Standard’s Authority (FSA) has published guide lines on its web-site for all those using the barbecue on the Bank Holiday Monday. Frankly, […]
Hepatitis E virus regularly found in uncooked sausages and other pork products in UK Food safety experts have warned for many years that the Hepatitis […]
Three of the main food safety and health bodies representing the European Union have issued a second report detailing the latest data on antibiotic use and […]
Shigella is an enteric bacterial pathogen which is the principal cause of dysentery in people with varying degrees of unpleasantness and severity. Dysentery is an […]
Some Fusarium species which are molds of various crops produce some very nasty secondary metabolites. One in particular is Fusarium graminearum which produces Zearalenone (ZEN). […]
Washing chicken carcasses with chlorinated water is an accepted practice in the USA but is not allowed in the European Union. It sounds a straightforward […]
♦ Acrylamide is a potent carcinogen and neurotoxin formed in overcooked foods ♦ Near-infrared spectroscopy (NIRS) used to measure acrylamide levels in fried foods. ♦ […]
Tapeworms conjure images of 30ft wriggling worms holed up within our intestines and your grandmother telling you to make sure pork is well cooked or […]
The Sugar Apple (Annona squamosa L.) is related to Cherimoya, another custard apple species. It is extremely popular throughout the tropics, especially in climates where the […]
The phenomenon of the ‘free from’ statement on foodstuffs has become a powerful symbol of the way in which people perceive food. I’ve not yet thrown away all […]
Scombrotoxic fish poisoning is highly unpleasant and comes from eating fish in the Scombridae family contaminated with a wide range of bacteria. The actual cause […]
Listeriosis is one of the worst foodborne diseases – the death rates are higher than most, even those caused by Salmonella. Listeria monocytogenes is a nasty […]
One of the most common pests in the garden which can ruin a great crop is the Allium Leaf Miner. The main crops affected are […]
Cryptosporidiosis is a gastrointestinal infection caused by the parasitic intestinal protozoan of various Cryptosporidium spp. Cryptosporidium is of the coccidian type and is often found in food and water which […]
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