Food protection & safety covers articles concerning the safe production, storage and consumption of food.
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 […]
Bisphenol (BPA) has been a problematic material for a number of years following its appearance in food and drink products in contact with plastics. The […]
Yersinia enterocolitica is a nasty food poisoning organism which causes severe illness and is a major issue for refrigerated foods. Yersinosis And It Symptoms The […]
♦ Campylobacter found on 70% of chickens sold in supermarkets. ♦ 280 thousand people suffer campylobacter food poisoning annually. ♦ About one of third of […]
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 […]
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