Food protection & safety covers articles concerning the safe production, storage and consumption of food.
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 […]
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]
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 […]
Patulin (4-hydroxy-4H-furo (3, 2-c) pyran-2 (6H)-one) has long been recognised as problem mycotoxin found on mouldy fruits, predominantly apples and pears, some vegetables and other foodstuffs. Patulin is a […]
Allergen contamination remains one of the increasing issues of food safety. However, food businesses need to implement various actions to reduce this. Here are some […]
Indian borage (Plectranthus amboinicus) has antifungal activity according to some researchers which would be especially valuable in stored food products. The oil (IBO) was assessed against various […]
We are often warned not to feed grapes, sultanas, raisins and chocolate to dogs but why grapes should be so toxic to our canine friends […]
The formation of benzene in soft drinks has been a longstanding problems for the drinks industry because of its high reliance on sodium benzoate and […]
Copyright © 2024 | WordPress Theme by MH Themes