Food protection & safety covers articles concerning the safe production, storage and consumption of food.
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. […]
Biofilms are complex, structured communities of microorganisms that attach to surfaces and are embedded in a self-produced extracellular matrix. This matrix is composed of polysaccharides, […]
Cronobacter sakazakii otherwise formerly known as Enterobacter sakazakii is an opportunist pathogen mainly of infants and young children. It is a bacterium that causes rare […]
Copyright © 2025 | WordPress Theme by MH Themes