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Risk analysis through HACCP

The safety of food has been advanced considerably by the introduction and implementation of the Hazard Analysis of critical control point (HACCP) conception. HACCP provides a scientific theoretical framework for distinguishing food hazards and focusing efforts on the correct functioning of key food production, food process and marketing steps. The quality of the pre-harvest, harvest, and post-harvest environments create it impossible to regulate all potential sources of food contamination. Efforts at prevention and control are enforced throughout the food production and food process system. Researchers are frequently sorting out a far better understanding of the pathogens and their interaction with the surroundings, resulting in improved control technologies. However, at constant time, the pathogens continue to evolve, and human actions generally drive that evolution. Even little environmental changes will have unforeseen or maybe unpredictable impact on microbial populations. Improve…
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Food Safety New Technologies

International Conference on “Food Safety and Health” is going to held during August 30-31, 2018 in Dubai, UAE. The theme of the conference is “Highlights of latest Advancements in Food safety research and Accentuating Current & Emerging Food Safety issues”.