Food Safety

This category contains topics related with food safety.

1. Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients

   Inhibition of Clostridium perfringens in High Moisture, Uncured Turkey Products by Vinegar Based Clean Label Ingredients During Extended Co…

2. Olive leaves effects on kidney failure

   Hello everyone.. Are there any studies about the safety of olive leaves on kidney failure people who make kideny dialysis?

3. Food safety culture, microbial risk assessment, testing and digitalization

   Food chat n. 2 is out with Francois Bourdichon, Ph. D.! Topics: 4:33 Foodsafety culture 20:25 Challenging your knowledge 21:22 We tested: n…

4. Shelf life for roasted salted peanut

   Hi every one Please suggest how can to improve shelf life for roasted salted peanut.

5. Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?

   Hi all, Please advise if it is obligatory that all raw materials used for production in FSSC22000 certified plant, are controlled with QMS?…

6. Raw chicken shelf life

   Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough after rapid spray coo…

7. Mould growth on frozen chicken

   Hi all, we have frozen whole imported chicken stored at 18 to 22oC, the chickens are within shelf life dates and proper storage requirement…

8. Detection of Salmonella

   Does anyone know any method in the detection of salmonella enteritidis? Other than PCR test any other test .

9. Authentication and traceabilty of milk and milk products

   please help me for this topic

10. What preservative can be used in papadum, papad

    I own a papad manufacturing plant in Rajasthan, India. I want to know which type of preservative I can use to increase it's shelf life. Pap…

11. Humidity of maamoul processing area

    Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

12. Meat and meat products Processing

    Hello professionals, could someone willingly assist me with any related SOPs for cleaning and sanitation in Meat processing plant. As well,…

13. Fermentation is the food quality or food safety parameter

    Is fermentation quality parameter or food safety parameter?

14. Use of probiotics as preservatives in meat to extend shelf life

    Do you know we can enhance food safety in meat and meat products by using useful bacteria instead of synthentic bacteria to promote shelf l…

15. Meat products safety

    Continuing the discussion from Use of probiotics as preservatives in meat to extend shelf life: Yes! Food safety of meat and meat products…

16. Using Ozone gas for Vegetables and Fruits Disinfection

    Hello everyone; Has anyone done disinfection with ozone gas on fruits and vegetables? We have some thesis. But i want to reach for who use…

17. A brief overview of the sweetened beverage tax in the UAE

    The United Arab Emirates (UAE) government has implemented a sugar tax exemption on certain food and beverage items. As well as to support p…

18. Time / Temperature for killing pathogens?

    Hi all, Out of curiosity do most companies do their own validation study on time/temp needed to kill pathogens or is there a guideline of s…

19. Mango Pickle Puffed

    Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1 2 months get puffed mango pickle what is problem

20. Food spoilage

    Why does food spoil? There are many reasons that food can spoil. These are six common causes: 🦠Microorganisms bacteria, yeasts, moulds and…