Microbiological and Chemical Aspects of Food Safety

Microbiological hazards are one of the most indicative, causes of food poisoning. An understanding of these hazards is vitally to understanding how suitable controls may be applied  Food safety/quality  testing is required to obtain a certificate of testing for ready to eat and raw products at certain stages of processing Food testing technologies such as Polymerase chain-reaction (PCR) testing determines major pathogens like  E.coli0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by identify the presence of the organism's DNA  ELFA Enzyme-Linked Fluorescent Assay (ELFA) exhibit pathogens by detecting their protein. Chemistry for Food Safety (FSMA) Such as Toxic Metals, Antibiotics, Mycotoxins, Melamine; Chemistry for Food distinction, such as pH, Total Solids, Water Activity, Nutrients Ingredients. Modern food safety has its roots in Chemical Aspects discipline. Initially these methods were applied to extend the food testing  and over time an understanding appearance  that many of these methods had the effect of making food safer for human consumption. Today these methods  are used extensively in the global food sector as part of HACCP plans to consistently produce food for a mass consumption with high quality and safety.

  • Verocytoxigenic E.coli in meat and dairy sectors
  • Salmonella in Meat and Poultry
  • Listeria moncytogenes in dairy and ready to eat foods
  • Cronobacter in infant milk formula
  • Campylobacter in poultry
  • Emerging resistance of food pathogens to biocides and antibiotics.
  • Advanced systems for the rapid detection of anti-parasitic drugs in food
  • Investigation of anti-parasitic and anti-microbial drugs in milk, their effect on cheese manufacturing and their stability in a range of dairy products

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