Antibiotic residues refer to the presence of traces of antibiotics in food products, such as meats, dairy, eggs, and honey. These residues can come from the use of antibiotics in food animal production, where they are used to treat and…
There are several ways of assuring food safety: It is important to note that assuring food safety is a shared responsibility of all stakeholders including government, industry, and consumers.
While fresh fruit drinks are cherished for their natural sweetness and health benefits, there’s a concerning aspect that demands attention – the possibility of toxic contaminants. In this article, we delve into the potential toxins in your daily fruit juice…
Mycotoxins are toxic chemical compounds produced by certain types of fungi. These fungi commonly grow on various agricultural crops, particularly on grains such as maize (corn), wheat, barley, rice, and nuts, both during cultivation and post-harvest storage. The presence of…
The top management is the head of the organization. Their actions ripple across the entire organization. Thus, the success of any organization depends primarily on the actions and decisions of the top management. Similarly, their inaction also affects the organization.…
1.1 Introduction Functional foods are foods that contain physiologically-active components that provide a health benefit beyond basic nutrition [1]. This comprises some bacterial strains and products of plants and animal origin containing proven and well documented physiologically active compounds beneficial…
What are Exopolysaccharides? There are two main types of biopolymers produced by microorganisms that survive extreme conditions. These are the extracellular polysaccharides (EPSs), considered as a protection against desiccation and predation, and the endocellular polyhydroxyalkanoates (PHAs) that provide an internal…
1.1 Occurrence Protease inhibitors are present in a variety of living species, including plants, animals as well as microorganisms. However, they are in abundance in plant. They are widely distributed among different botanical families in the plant kingdom. Inhibitors of digestive enzymes…
1.1 Occurrence Normally, acrylamide is not present in raw food products; however, during thermal processing, it is produced and found in high amounts in carbohydrate-rich plant foods (potato chips, bakery items, coffee, roasted almonds, cereal products) than in protein-rich animal foods.…
