Food protection & safety covers articles concerning the safe production, storage and consumption of food.
Fusarium is a genus of filamentous fungi commonly found in soil and plant material. It comprises a large and diverse group of molds that can […]
Bacterial spores especially endospores have been a major issue in food safety because they have a particular resistance to most antimicrobials. The most effective form […]
Pest control in food production facilities and food factories is crucial if the production is not to be compromised. Law Relating To The Hygiene Of […]
Quite often in US and European food formulations you will see a number of artificial colours. One in particular is Allura Red AC which is […]
An Overview Of Food Innovation In The EU In the EU regulatory system, there is a raft of regulations that relate to innovation in terms […]
Taro (Colocasia esculenta L. Shott) is a tropical root vegetable that is widely eaten across the globe. It has a rich multicultural history of consumption having found its […]
Tyramine is the most commonly found in biogenic amine in food. It is produced by microorganisms in a range of foods by the decarboxylation of […]
The Food Standards Agency in the United Kingdom was established on April 1st 2000. It functions to protect public health from risks which may arise […]
A new food processing aid has entered the food safety scene. The US Food And Drug Administration (FDA) has issued a GRAS (Generally Recognised as […]
Aflatoxins (AFs) are potent mycotoxins produced by mostly several types of aspergillus moulds. The main species are Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. These fungal […]
Histamine is found in many food products especially, cheese, fish, some fermented vegetables, fermented sausages and salamis, and some alcoholic beverages. It appears to accummulate […]
Citreoviridin (CIT) is a highly toxic mycotoxin produced by the mould Penicillium citreoviridin (PCV) [ Penicillium citreonigrum]. The mould itself is a very common contaminant of a number […]
Mycotoxins are ubiquitous toxic metabolites produced by fungi via secondary metabolism. Many of them are contaminants, often finding their way into food, beverages and water. […]
Safe and sanitary transport of food is one of the cornerstones of any food supply chain and of food safety. It sometimes In the USA […]
The saponins are compounds found in plants which are defined as either surface-active triterpene glycosides or as steroid glycosides in nature. In some cases they […]
For many flesh-eating bugs sound like a total nightmare. The idea that a bacteria could kill some-one by ‘eating’ them alive sounds like a horror […]
Salmonellosis caused by Salmonella is one of the most unpleasant food borne diseases we can suffer. It was described back in 1984 as a ‘new […]
Cleaning a food premise, be it a catering or manufacturing firm is an essential requirement of good hygiene and housekeeping. Failure to do so can […]
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