Aflatoxins are in a group of mycotoxins that are able to contaminate a range of food commodities including grains and nuts. They are generated by some strains of Aspergillus fungi among which A. flavus and A. parasiticus prevail.
It is essential to comply with the legal requirements for using additives such as sodium nitrite and sodium nitrate in the food industry. Nitrite and nitrate can be highly poisonous if they are used excessively....
The acceptable daily intake (ADI) of sweeteners is cautiously evaluated to ensure the safety aspects for human consumption. It is specified as milligrams per kg of the body weight.
Vegetables contain significant amount of bacteria and fungi during and after harvest. These microorganisms are mostly soil inhabitants and are initially present on the skin of vegetables. Their growth can be inhibited if the harvested vegetables are handled, processed and stored properly.
Hazard Analysis and Critical Control Point (HACCP) is a detailed food safety procedure that is based on assessing and controlling of chemical, microbiological and physical hazards. The HACCP plan is implemented during the entire steps of the food preparation and production including the raw material receiving, processing and dispatch.