As a food business owner, you know that “shelf life†matters. The longer your food shelf life, the easier the shipping, storing and selling – there’s no doubt about that. So, in today’s blog post, we’d like you to learn six basic methods of increasing the shelf life of food. These methods are used […]
Packaging is an essential tool to make products stand out from the competition. Beyond the shelf appeal, packaging also provides protection to the contents from physical, chemical and microbiological hazards.
However, a lesser-known fact is that the same packaging material could also be a source of chemical contaminants, and hence, may impact food safety as […]
Differentiate between the major types of foodborne diseases — infection, intoxication, and toxin-mediated infection.
Water in food that is not bound to food molecules can support the growth of bacteria, yeast, and mold. The term water activity (aw) refers to this unbound water.
The water activity of a food is not the same thing as its […]
Modified Atmosphere Packaging – A fresh approach to food packaging
Modified Atmosphere Packaging is also known as gas flushing, protective atmosphere packaging or reduced oxygen packaging.
Modified Atmosphere enables fresh and minimally processed packaged food products to maintain visual, textural and nutritional appeal. The controlled MAP environment enables food packaging to provide an extended shelf life without requiring the addition […]
Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach that allows for the faster identification of flavour-giving protein fragments in foods such as cheese or yoghurt, thus optimising production processes.
The taste of fermented foods, such as cheese, yoghurt, […]
Pulses and beans imported into India are safe. There is no concern regarding the presence of glyphosate in these commodities. This is based on the results of the tests conducted on these products over the past one month.
FSSAI, the country’s apex food regulator, had instructed its import offices at ports to start monitoring for […]
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 and pathogen fingerprinting can save lives by helping to identify foodborne illness outbreaks and their victims, thereby making it easier to contain outbreaks.
“In outbreaks, time […]
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 all levels of production. This is a difficult task given the fact that the bacteria is so widespread in the environment. Focusing efforts in your […]
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 simple (melt, pipette, pour, swirl, incubate), but errors have been known to occur.
Fortunately, there are several steps you can take to ensure the success of […]
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 it. The last thing you want is for that product to go bad before it gets to the consumer. Most food products have a “best […]
