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How Should Packaging Be Addressed in Your Food Safety Program?

The food package, whether it is the primary or secondary package, serves a number of roles: It protects the food, provides the consumer with information, helps market the food, […]

Scientist creates faster way to fingerprint foodborne pathogens

University of Georgia food scientist Xiangyu Deng has created a system that can identify subtypes of foodborne pathogens in a fraction of the time taken by traditional methods.
Quick detection […]

Listeria Mitigation and Control Program

There have been several recalls of ready-to-eat (RTE) foods due to contamination with Listeria monocytogenes. Efforts to prevent contamination of food products with Listeria monocytogenes must be conducted at […]

FSSAI to reclassify Food Businesses

Food safety authority FSSAI today said it will reclassify food businesses on the basis of turnover to align with the goods and services tax (GST).  Under the GST regime, implemented from […]

Microbiology Series: Pour Plate Method Best Practices

The pour plate method is an economical way for pharmaceutical, contract and even food laboratories to perform tests focused on a specific number of bacteria. The process may seem […]

Packaged atta companies want FSSAI to set up one-point reference system

A consortium of packaged atta companies, including ITC Aashirvaad, Rajdhani and Silver Coin, held a press conference recently to demand that FSSAI put a one-point reference system in place to […]

FSSAI seeks views on plastic particles or microplastics in water bottles

An international study on Thursday said popular brands were selling contaminated mineral water bottles. The study by the State University of New York found twice as many plastic particles or micro-plastics […]

FSSAI Issues Direction Regarding Permission to Use Pre-Printed Packaging Material

FSSAI has issued directions under Section 16 (5) of Food Safety and Standards Act, 2006 regarding permission to use pre-printed packaging material.  The same can be viewed here.

How to Increase the Shelf Life Of Your Food Product

Creating food products is expensive. You have to source the ingredients, rent a clean health department approved space, pay someone to make your food, package it up and sell […]

Exchange of MoU between FSSAI and AOAC INTERNATIONAL

On 28th February at The Park Hotel, New Delhi, Mr Pawan Kumar Agarwal, CEO, Food Safety and Standards Authority of India inaugurated the most awaited 5th annual conference of […]