Food safety: a matter of fact

Food Irradiation Fact Sheet

Why irradiate food products? Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. Currently, a significant number of chemicals are used on food products for preserving/preventing insect losses. In roots and tubers, sprouting can be a major cause of losses. In developing countries where handling, transportation, and storage conditions are less ad...

Food, Fact and Figure

THIS book is beautifully printed and illustrated and in the paper backed edition most acceptable and really excellent value for money. It remains what it has always been a general introduction for the medical practitioner. It has undergone numerous and useful minor changes throughout and in the later part there is new discussion on chromosomal abnormalities and on the genetics of the commoner c...

Food Safety Accounting: As a Novel Interdisciplinary Approach in Iran

Food Safety Evaluation of Imidacloprid Residues in Grape Berries at a Different Dose of Spraying

Background & Aims of the Study: Grape, a crucial agriculture crop of Malayer city, is affected by Vine cicada, Psalmocharias alhageos.  Imidacloprid, a neonicotinoid insecticide, provides a good management of this insect. The aim of this research is residue persistence study of imidacloprid on grapes, to estimate its residue deposit, the half-life of degradation and safe pre-harvest consumption...

5-hmf Fact Sheet – Food & Pharma

5-HMF was discovered and first synthesised from inulin over a century ago (G. Dull, Chemiker Zeitung, 1895, 216). The substance was first identified in food in the 1950s. It is generated in the process of heating food containing sugar or carbohydrates, the result of a reaction from reducing hexoses in the presence of amino acids or proteins, as described by Maillard in 1912. 5-HMF levels can be...