Important Abbreviations : Food Safety & Quality
ADI : Acceptable Daily Intake
Agmark ...
Factors affecting growth of Micro-organism in food (Intrinsic and Extrinsic)
In most cases, micro-organism utilizes our food supply as a source of nutrient for their growth.This course can result in deterioration(decay)of food.The organism not...
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 children, older adults, and people with...
Spoilage of Different Products
Spoilage of Cereals and Cereal Products
The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources...
Regulatory Agencies – WTO: Food Laws and Regulations
The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the...
Introduction: Food Borne Disease
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 majority are...
Types of Food Additives
The list of Food Additives is longer but we are covering only those which are most common and are in our syllabus. Which are:-
PreservativesAnti-OxidantsSweetenersFood...
Miscellaneous (Vinegar & antibiotics): Beneficial Role of Microorganism
Vinegar
Vinegar is a food product made by acetic acid bacteria that can ferment the alcohol in alcoholic liquids to acetic acid.
Vinegar has been used...
Fermentation in Foods
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria,...
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
Food Safety
The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their...
