6 Methods to Improve Shelf Life

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 […]

Role of packaging inks important, as they affect food safety & quality

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 […]

What water activity is and how it relates to bacterial growth?

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, […]

What is Modified Atmosphere Packaging (MAP)?

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 […]

TUM researchers develop method for fast flavour protein identification

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 […]

Imported pulses, beans safe for consumption; No presence of glyphosate

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 […]

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 […]

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 […]

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 […]