Ensuring the safety of food and agricultural products is essential to protect human health and maintain the economic viability of the agriculture industry and the stability of global food supply […]
Bacillus cereus is a facultative anaerobic type of bacteria that can produce harmful toxins (endospores). This bacterium is resistant to high temperatures and can lead to food poisoning. Most individuals […]
What are the numbers we see on the eggs? Depending on the region and the country you are in, there are different guidelines for egg marking. For example, in the […]
What causes double yolk in eggs? Double-yolk eggs are eggs that contain two yolks within a single shell. These occur when a hen, typically young or new to egg production, […]
There are various factors influencing the quality of the eggs: First, the laying hen’s diet plays a crucial role in determining egg quality. Hens fed a balanced diet with the […]
What are the PFAS? PFAS stands for per- and poly-fluoroalkyl substances. They are a group of more than 12,000 compounds (types) of human-made chemicals (USGS, 2023). They are widely used […]
Although microbiological food outbreaks have historically been related to animal-origin products, the reality is that cereal, fruits, and vegetables are responsible for many food safety alerts. Contaminated foods or beverages […]
What are the major allergens in food? Allergens in food are substances that can trigger an allergic reaction in individuals. Food allergies are abnormal responses to food. The immune system […]
Which are the biological hazards in food? Biological hazards occur when hazardous or pathogenic microorganisms and their metabolic products, toxins are introduced to food and thus pose a food safety […]
What are the types of Physical Hazards in Food? Physical hazards in food can be categorized as either foreign materials that are accidentally introduced during production (such as metal fragments […]
