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

Bsc Food Safety And Quality Sem 3/4

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...

BSE (Bovine Serum Encephthalopathy)

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

Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and...

Food Safety The safety of food produced, served & consumed is of utmost importance to...

International – Codex Alimentarius, ISO: Food Laws and Regulations

Codex Alimentarius The Codex Alimentarius is a collection of international food safety standards that have been adopted by the...

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...

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...

Food labelling

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

Miscellaneous (Vinegar & antibiotics): Beneficial Role of Microorganism

Vinegar Vinegar is a food product made by acetic acid bacteria that can ferment the...

Hygiene and Sanitization in Food Sector

Hygiene and Sanitization in Food Sector Maintaining safety and quality is essential in the entire chain of food...