Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique...

The present study was undertaken to determine the residues of norfloxacin in muscle, liver and kidney of broiler chicken. On the basis of surveillance study, commonly used antibiotic norfloxacin was selected for quantifying the concentration in broiler chicken meat samples. The HPLC system was...

Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70% N₂: 30% CO₂ and 98% N₂) and stored at 10°C. The shelf life was evaluated on the ...

The project was undertaken to study the effect of drying temperature and packaging material on physico-chemical characteristic during storage period. Sensory and microbial characteristics of banana powder were also examined. Short drying time and low drying temperature during processing and low...

The present study was undertaken to study the effect of nisin as preservative on storage quality of fish ball prepared with various combinations of flours as binder. Three different combinations of cereal and pulse based flours namely combinations viz. 50:50 rice flour with kidney bean flour, 75:25 ...

A study was conducted by utilizing goat meat (50%) and its edible offals (25% heart and 25% liver) for chevon pickle preparation in mustard or olive oil. Efficacy of TBHQ (tertiary butyl hydroquinone 0.02%) was evaluated in enhancing the shelf life of chevon pickles at room temperature (32±2′C)....

Food preservation has been practised in many parts of the world for thousands of years, and it applies to a wide range of foods, including fruits, vegetables, cereals, and meat. Food preservation techniques are canning, freezing, pickling, curing (smoking or salting), and drying. Food spoilage...

The objective of this study was to evaluate the microbial quality of pasteurized milk in Hisar city in view of regulations under Food Safety and Standards Authority of India act. Sixty pasteurized milk samples from six different brands (A, B, C.D, E and F) were evaluated by estimation of total...

The spent hen meat is usually treated as a waste of layer industry. Utilization of this by-product in meat products is a rational alternative and thereby diversifying the products available to the consumers and generating extra income for the production sector. This study was to develop the...

Antibiotic residues in milk affects economics of dairy industry and poses health risks to consumers. This study aimed to assess health risks associated with presence of antibiotics in 173 raw and pasteurized milk sampled from northwestern Himalayan state of India. The oxytetracycline and...