Archive
Food Safety
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Pesticide Residue
Pesticide residues are traces of plant-protection chemicals remaining on or in harvested product. EU buyers require multi-residue screening by accredited laboratories and…
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Salmonella
Salmonella is a group of pathogenic bacteria and one of the most common causes of foodborne illness worldwide. It is controlled by…
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Total Plate Count
Total plate count (aerobic colony count) measures the total number of viable aerobic microorganisms in a sample and is a general indicator…
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Traceability
Traceability is the ability to track a product one step back and one step forward through the supply chain, as required by…
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X-Ray Inspection
X-ray inspection uses low-dose X-rays to detect dense foreign bodies in packaged food, such as glass, metal, stone and calcified material, which…
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Ochratoxin A
Ochratoxin A is a mycotoxin produced by certain Aspergillus and Penicillium moulds on improperly dried or stored grains, dried fruit, coffee and…
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Critical Control Point
A critical control point (CCP) is a step in a production process at which control can be applied and is essential to…
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Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms, allergens or foreign substances from one surface, product or person to another. In food plants…
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Escherichia coli
Escherichia coli (E. coli) is a bacterium used as an indicator of faecal contamination and general hygiene in food production. Certain strains,…
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Food Fraud
Food fraud is the deliberate misrepresentation of food for economic gain, such as diluting honey with sugar syrup, mislabelling origin or substituting…