Food protection & safety covers articles concerning the safe production, storage and consumption of food.
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 […]
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 […]
If you have ever needed to stabilise a beverage or sauce, then hot-fill is one processing method that you must have thought about. The technique […]
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