Juridical Assessment of Food Safety in Packaged Processed Food Product

Microbial Assessment of Pre-packaged Food

The present study was conducted to check the microbiological safety of pre-packaged foods during January 2011 to April 2011. A total of 30 randomly collected samples from retail outlets were subjected for presence of microorganisms and total viable count. Out of 30 samples 28 (93.2%) showed the growth, Total Viable count ranged from 4 x 10 to 2.5 x 10 CFU/g. Among positive samples 57.14% were G...

A – Raw Food B – Processed Food A – Raw Food B – Processed Food 1 . Apple Apple

Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...

Food safety issues and fresh food product exports from LDCs

Fresh food products have a high income elasticity of demand and few traditional trade barriers in high income markets. As such, they represent an important opportunity for less developed country (LDC) exporters. Fresh food product exports account for half of all food and agricultural exports from LDCs to high income countries. But these products may be subject to greater food safety risks and p...

New Developments in Food Safety Assessment: Innovations in Food Allergy and Toxicological Safety Assessment

Food preferably has to be tasteful, healthy, attractive, and affordable, but should above all be safe. The safety of our daily food nowadays is at a reasonable level, but is far from obvious. With a certain frequency, food safety incidents come up, and the increasing complexity and globalization of our food production networks contribute to an easy outgrow of such incidents to international cri...

Microbial food safety risk assessment