Food protection & safety covers articles concerning the safe production, storage and consumption of food.
Glycoalkaloids are natural compounds found in potatoes, primarily in the form of solanine and chaconine. These compounds serve as a defense mechanism against pests and […]
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]
The search for safe and sustainable methods to preserve food is increasing in urgency and importance. Why? There is a strong desire to reduce our […]
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]
Cyanogens are naturally occurring compounds that can release cyanide when hydrolyzed. These compounds are found in various foods and plants, especially those from the family […]
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
Lead poisoning is a medical condition that occurs when an individual is exposed to high levels of lead over a prolonged period, leading to the […]
Cleaning a deep fat fryer is essential to maintain its performance, prevent the buildup of harmful residues, and ensure the safety of your cooking equipment. […]
Several species of mushrooms are considered to be among the most poisonous in the world due to their high levels of toxic compounds. I’ve listed […]
Edible wild mushrooms are a delicacy at top quality restaurants but some of them contain toxic metals which would prevent them being consumed to any […]
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
Non-pathogenic surrogate microorganisms are typically used in food safety challenge studies to take the place of foodborne pathogens under conditions where the use of pathogens […]
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]
The bacteriocins are peptides proteins that are toxic to microorganisms. They are produced by other bacteria and yeasts which are not lethal to themselves. They […]
The level of furan has been a food safety concern for many years and is now listed by the US Dept. of Health and Human […]
Contact lenses are primarily made from a variety of polymers that provide the necessary optical clarity, comfort, and biocompatibility for use in the eye. Here’s […]
Introduction To Trap Filters Trap filters, like your draught beer and cider line might not be what gets you excited about brewing but they are […]
Draught beer lines are not glamorous in the world of brewing. They are however one of the most important pieces of kit for both home […]
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