by BRS | Nov 18, 2021 | News
INTRODUCTIONMicrobiological testing programs play an important role in the verification of the effectiveness of control measures for many food products. Such programs may include monitoring1 of the production environment and processing equipment, and testing of raw...
by BRS | Nov 8, 2021 | News
INTRODUCTION Food can be the source of a broad range of chemical contaminants and residues of agrochemicals. Some may be present naturally, or they may occur as a result of contamination or processing, or they also may be applied by the agriculture or manufacturing...
by BRS | Oct 2, 2021 | News
INTRODUCTIONStandards appear to be an innate, hard-wired faculty of a living brain. It is demonstrated repeatedly in even nonhuman subjects by virtue of an animal’s ability to make distinctions between ripe and unripe foods, which individual will make the most...
by BRS | Jul 6, 2021 | News
INTRODUCTION Man is in direct competition with a variety of other species for food. These competitors not only consume the product but also contaminate the product with feces, exuviae or hairs, frass and microorganisms. They can also alter the physical properties of...
by BRS | Jun 12, 2021 | News
The Importance of HACCP HACCP should not be Seen as a Measure for Authorities or Certification Bodies Sometimes, HACCP is implemented mainly with the objective of satisfying the requirement of authorities, or is seen as a task that is mandatory, without the management...
