Food protection & safety covers articles concerning the safe production, storage and consumption of food.
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 […]
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 […]
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 […]
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 […]
Safety first is a key mantra for anybody launching a new food into the market place. It’s especially pertinent in this day and age for […]
Cultured meat is one of the latest innovative alternatives hitting the food industry with the primary aim of replacing the slaughtering of animals. Such a […]
Cleaning your equipment for food manufacturing is a vital component in giving the consumer confidence that the food being produced is safe to eat. It […]
Seafood fraud is one of the biggest unsung food issues of the 21st century. It not only means the illegal mislabeling and mis-selling of fish […]
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