Food protection & safety covers articles concerning the safe production, storage and consumption of food.
Methanol, also known as methyl alcohol and wood alcohol, is a primary alcohol with the chemical formula CH3OH. It is a highly toxic alcohol commonly […]
Botulism is thankfully one of those rare food poisoning events but it is still a fatal condition. Clostridium botulinum is the causative agent which releases […]
We often think of Bacillus bacteria as being our friend in food processing with the type of enzymes that are produced for producing sugar, various […]
It’s not a pleasant experience seeing insects flying out of boxes of food but it happens all to frequently. One insect, The Indian Meal Moth […]
Sunset Yellow FCF (E110) which is also known as Orange Yellow S, or C.I. 15985 has been a food colour of long standing in all sorts of foods […]
Mercury is one of the most toxic elements known and has devastating effects on the neurological systems of humans and animals alike (Tchounwou et al., […]
A LAMP Assay has been developed which rapidly detects a troublesome food pathogen called Yersinia. The gram negative rod, bacterium Yersinia pseudotuberculosis has been a troublesome pathogen […]
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
Clostridium perfringens is a Gram-positive, rod-shaped, non-motile anaerobic, spore-forming bacterium. It produces a highly noxious enterotoxin and is a common cause of food poisoning. The bacteria frequently contaminates raw […]
Food allergies have become a greater concern to the population because of their incidence. Here we discuss an issue with a popular health food – […]
Researchers in the Food Technology department at the University of Zaragoza in Spain have explored the use of UV light to inactivate the most difficult […]
The year 1938 is highly significant in U.S. law because Congress passed one of its most far reaching acts, the Federal Food, Drug, and Cosmetic […]
Not being able to destroy bacterial spores has been one of the major issues for food processing. If they remain in the processed food and conditions […]
Juniper berries not only bring a distinctive flavour to gin but are widely used in compounding for spices, perfumes and even pharmaceuticals. However, their health benefits are […]
One of the main food safety issues concerns the rise of a bacteria which can damage kidneys and cause severe illness if not death. Escherichia […]
Measuring deoxynivalenol (DON) or vomitoxin (CAS no. 51481-10-8) as it is also known is important because it has become a widespread contaminant of many feedstuffs. It is […]
Essential oils sourced from plants are viewed as a natural preservative in foods especially against pathogenic and spoilage bacteria. They are compared favourably to more […]
Dioxin regularly enters the news as a scare story because when many believe the food supply chain is under some level of control, a notable […]
Ethyl lauroyl arginate (ELA) is a preservative used in a range of products including non-alcoholic beverages, fish, meat products and salads. It may be worth […]
Drying fruit is a traditional and widely-used method to preserve fruit for culinary purposes. It has been practiced for thousands of years, allowing for the […]
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