Over time, food products will begin to deteriorate. One critical aspect of this process is to monitor the degradation processes using a variety of analyses including peroxide value, iodine number, p-anisidine value, biogenic amines, thiobarbituric acid (TBA), and free fatty acids.
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The organism, Escherichia coli 0157:H7, also known as hemorrhagic E. coli, causes an illness known as hemorrhagic colitis.READ MORE
There have been several changes made to the FDA/USDA Nutrition Facts Label: Servings are in larger, bolder typeface. Serving sizes have changed to reflect reality. Calories use a larger typeface. Percent Daily Values have been updated. A new category has been created: Added Sugars. There is a change in the required and voluntary Absolute valuesREAD MORE
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE