Food Safety

This category contains topics related with food safety.

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 cooling?

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

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

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

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

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

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

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

The safety of products is a very important issue for the food industry. Food safety management systems have also been developed by the industry as …

PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food Standards Agency to protect an…

Dear all, I am searching for food safety auditor located in Iceland. Please share with me contacts if you know such a person!

List the experiments that can be used to check adultration at milk analysis lab and at home level

“When it comes to <span class="hashtag-icon-placeholder"></span>foodsafety</span>, never assume! Check!” and challenge your #knowledge</span>, with Francois Bourdichon </span> If you like this #video</span>, ch&hellip;

As a food scientist, how can you differentiate between an original honey and an adulterated honey?

Hi all, As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. I think rest of world w&hellip;

Give me your suggestions, opinions, and what are the health damages resulting from: Frying potato chips in oil until the free fatty acids in the oi&hellip;

Hereby ; I’m subith kumar Palanisamy and I would like to deliver a survey on Perception among Food Allergies sufferers about the impact of Natasha’&hellip;

What is the difference between NOAEL and LOAEL ? In my thinking the two terms are kind of the same. NOAEL is the level below which no adverse effects&hellip;

Hi everyone! I’m writing a HACCP plan for canned tuna production, as exercise for my exam (not real…). But I’m a bit confused. Considering the hazard&hellip;

Fresh Ginger washed in clean water and stored/transported at 12-13 deg C and 65-75 RH for exports purpose. However, there are many rejections at the &hellip;

Dear colleagues, does anybody know US MRLs for these residues in meat (all species)? And how to check US MRL in the Internet? Deeply thanks for your h&hellip;

Hello, any advice for validation of allergens. Is for validate absence of milk in chocolate machines, for FSSC22000 implementation. Any Idea is welco&hellip;