Food protection & safety covers articles concerning the safe production, storage and consumption of food.
♦ 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 […]
Traceability regularly crops up as a factor in food safety simply because there is an escalating rise in the number of public health cases associated […]
Polylysine is an effective antimicrobial in its own right but in combination with modified atmospheric packaging (CO2 as the gas) or with other antimicrobials, and […]
Chitosan is rapidly developing as an edible coating to protect highly perishable fruits, meats and fish. It is a linear cationic polysaccharide composed of randomly […]
Acrylamide is a toxic agent – a potent neurotoxin in fact which surprised many food analysts when it was first identified in foods a number […]
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
♥ Vibrio parahaemolyticus is a foodborne pathogen and probably the leading cause of acute gastroenteritis worldwide. The bacteria is an anaerobe that is described as […]
The creation of a safe food, especially a baby food, relies on processing to completely destroy harmful micro-organisms or at least reduce their levels to […]
Validation, monitoring and verification are all key stages in successfully bringing a new food product safely to market. How are they defined? NACMCF2 (National Advisory […]
Next year, 2016, is the year of the Brazilian Olympics. It pays to see what exotic fruits are available from a country with the richest […]
Recent scandals involving adulteration of critical food products with dire health consequences need look no further than the addition of melamine to infant milk powder. […]
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