Archive
Food Safety
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How to Write a Frozen Vegetable Specification That Holds Up at Intake
A working structure for a frozen vegetable specification: identity, sensory, physical, chemical, microbiological, packaging and the sampling plan. What each block must…
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Pesticide MRLs for Frozen Vegetables: Reading the Rules, the Sampling and the Certificate
Regulation (EC) No 396/2005 sets one framework and thousands of numbers. This guide covers which limit applies to a frozen vegetable, how…
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Why do nitrate limits apply to some vegetables?
Nitrate accumulates in certain vegetables, principally leafy ones such as spinach, lettuce and rocket, and the amount depends on the species, the…
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What happens if frozen vegetables thaw and are refrozen?
Two separate problems arise, and they need separating because one is a quality issue and the other is not. The quality problem…
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What does a retailer mean by fifty per cent of MRL?
It is a private contractual requirement, stricter than the law, and it means that detected pesticide residues must not exceed a stated…
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Pesticide Residue
Pesticide residue refers to traces of plant protection chemicals, including their metabolites and breakdown products, remaining in or on harvested food commodities,…
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Salmonella
Salmonella is a genus of pathogenic bacteria responsible for a leading share of foodborne illness globally, subject to microbiological criteria under EU…
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Total Plate Count
Total plate count is a microbiological test that measures the total number of viable aerobic microorganisms per gram of a food sample,…
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Traceability
Traceability is the ability to follow a food product and its ingredients one step back and one step forward through the supply…
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X-Ray Inspection
X-ray inspection is a non-destructive foreign-body detection method that uses low-dose X-rays to identify dense contaminants such as glass, stone, metal and…