Exporters feel that it is very expensive to export fruits and vegetable to Japan as they require Vapour Heat Treatment. Vapour heat treatment is a quarantine process that does not use any chemicals but hot saturated water vapour to sterilise fruit like mangoes and papaya. During this process temperature and humidity are strictly controlled so […]
Suspension and Cancellation of Food License/Registration Certificate
According to the provisions of Section 32 of The Food Safety & Standards Act, the Registering or Licensing Authority may suspend any registration or license. The suspension can be for all or any of the activities for which the registration or license has been granted under the Food Safety and Standards Act. However, the Authority […]
What is Pasteurisation? What are the guidelines under Food Safety Regulations?
Pasteurisation is a process that slows down microbial growth in food. The aim of pasteurization is not to completely destroy all pathogenic micro-organisms in foods (typically in milk & milk products); but just to reduce the number of viable pathogens so that they are unable to cause disease if the pasteurized product is stored as […]
Why Hydrogenation used in Edible Vegetable Oils? What Labelling Guidelines to be followed if Hydrogented Oils are used in foods?
Hydrogenation is the process of adding hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency. For the hydrogenation process the catalyst that is most often used is powered nickel compound. To carry out hydrogenation the oil is “sparged” at a high temperature and pressure with hydrogen in the […]
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