Fresher Healthier Safer
Fresher Healthier Safer
Food spoilage, often caused by microbial contamination, poses health risks, economic losses, and environmental impacts. Major culprits include bacteria, molds, and yeasts that alter food properties. Prevention strategies include proper storage (refrigeration below 4°C), hygienic practices, and appropriate monitoring. Understanding causes and effects of food spoilage is crucial for minimising waste and its consequences
Foodborne diseases are largely preventable. Attention to some basic food safety practices will contribute substantially to a reduction in the mortality, morbidity and economic burden of foodborne illnesses on society. A change of attitude and the culture of food safety will thus have a major impact on addressing this global issue.
Developing his theme of bacteriocins in the food industry, Yi Xu looks in to their applications in food safety.
HACCP is the basis of ensuring food safety in food manufacturing. It is a preventive system rather than reactive.
Don’t be caught out of food regulations! If you operate a cottage food business in California, you’ll want to find out exactly what your legal obligations are.
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