COVID-19 is an absolutely new disease and so there is very little information on it. What is currently known about the coronavirus is that it is transmitted from person-to-person, from close contacts that is within about 6 feet and via respiratory droplets. So far there is no documentation about its transmission from surfaces but evidence […]
Conference on challenges and solutions for Antibiotic Residues in Foods of Animal Origin in India
Recently, on 13th November 2019, a Conference was organized in New Delhi by The Association of Analytical Communities (AOAC-INDIA) together with Nestle Food Safety Institute (NFSI-INDIA) as a knowledge partner, also supported by Apex Food Regulator FSSAI to discuss the challenges faced by the Food Industries in India towards the tackling of residual presence of […]
FSSAI: Categorisation of Pan Masala for License Under Consideration
In October 2017 the FSSAI had issued an order which had prohibited the use of tobacco and nicotine in pan masala in keeping with the prohibition and restriction on the regulation of the sales. In the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations 2011, under the regulation ‘Prohibition and Restriction on sale […]