Food protection & safety covers articles concerning the safe production, storage and consumption of food.
Bacillus cereus produces several clinically relevant toxins that fall into two main categories: emetic (vomiting-type) toxins and diarrheal toxins. These toxins differ in structure, mechanism […]
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
Glycoalkaloids are natural compounds found in potatoes, primarily in the form of solanine and chaconine. These compounds serve as a defence 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 […]
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