Home Bsc Semester 3/4 Bsc Food Safety And Quality Sem 3/4

Bsc Food Safety And Quality Sem 3/4

BSE (Bovine Serum Encephthalopathy)

A brain disorder in adult cattle that may be spread to humans through diseased meat. Bovine spongiform encephalopathy (BSE), commonly...

Genetically Modified Foods

Genetically modified foods or GM foods, also known as genetically engineered foods or bioengineered foods, are foods produced from organisms that have...

Food labelling

Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor,...

(CPA) Consumer Protection Act

Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the...

HACCP (Basic Principle and implementation)

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

Common adulterants in food

Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in...

Method of their detection (basic principle)

A.Detection from Milk: 1. Water:The presence of water can be by putting a drop of...

Types (Infections and intoxications): Food Borne Disease

Food Intoxication It is a type of a food poisoning caused by the ingestion of toxins produced by living...

Preventive measures: Food Borne Disease

Food safety is extremely important to prevent food-borne illness. Food-borne illnesses can cause a variety of symptoms. For small...

Common diseases caused by food-borne pathogens

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The...