E-SafeFood’s Post

From July 1, the EU will implement new maximum levels for the #mycotoxins deoxynivalenol (DON) and T-2/HT-2 in a range of cereal-based food products. > The new rules mandate a maximum level of 1,000 μg/kg for DON and a combined limit of 50 μg/kg for T-2 and HT-2 toxins in unprocessed cereal grains (with some exceptions). > For infant and baby foods, the T-2/HT-2 maximum level is 10 μg/kg, and 150 μg/kg for DON, while the limits for dried pasta goods are set at 20 μg/kg, and 600 μg/kg, respectively. > Mycotoxins are known to cause significant carcinogenicity, toxicity to growth and reproduction, mutagenicity, genotoxicity, immunotoxicity, and neurotoxicity in humans and animals. > The contamination level of mycotoxins is very much related to the regional and climatic conditions. Explore more: https://okt.to/OCAxSW #FoodSafety #MycotoxinAnalysis

EFFECT OF SOME FOOD ADDITIVES ON MICROBIAL QUALITY OF MOIMOI Good health is paramount to human existence, and this is directly connected to food intake. Vitamin C and Sodium metabisulphate were used as preservative for moimoi samples.The samples were subjected to total bacterial, coliform and staphylococcal count for three (3) days at 12hour interval. Total bacterial count (*10^2cfu/g) was low within 36 hours of food storage for sample A (69), B (33) and C (13). Sample A was the control sample to which no preservative was added. As such it had the highest bacterial count for time intervals of 48hrs (87), 60hours (105) and 72hours (158). These values are dangerous levels that can harm humans. Sample B and C, to which preservatives were added, showed moderate bacterial count of 63 and 21 after 72hours of storage. it is advised that moimoi should be eaten the same day it was produced, and should not be kept till the next day. There was no trace of coliform in all the samples, this indicates that there was no fecal contamination, and samples were produced in hygienic condition. for some unexplained reasons, staphylococcus was observed in sample A (18) and B (7) within the first 6 hours. The value for sample A reduced to 10 after 12 hour reading. Then there was zero staphylococcal count for all samples for all interval of 24 to 72 hours. And also the study revealed the distribution of the isolate on the preserved moimoi, Four (4) organisms were isolated from the sample; Bacillus Licheniformis, staphylococcus aureus, pseudomonas aureginosa and Proteus vulgaris us. #Qualitycontrolmicrobiologist #Foodmicrobiologist

ELISA (Enzyme-Linked Immunosorbent Assay) kits are widely used to detect and quantify specific substances, such as antibiotics, hormones, or pathogens, in a variety of samples. In the context of food safety, ELISA kits are essential tools for monitoring antibiotic residues in food products, especially in animal-derived foods like meat, milk, and eggs. ELISA kits are highly sensitive, meaning they can detect very low levels of antibiotic residues, ensuring that even trace amounts are monitored. 🔑 Regulatory Compliance: Many governments set Maximum Residue Limits (MRLs) for antibiotics in food products. ELISA kits help ensure that food producers remain compliant with these regulations, preventing antibiotics from entering the human food chain and minimizing the risk of antimicrobial resistance. We have a range of kits for the Seafood and Fish Analysis 📍Our kits are validated in accordance to the EU Directive 2022/657 📍Fast Assay Time 📍High Precision and Accuracy 📍Low Level of Detection Contact us for more information: sales@afriscientific.co.za / michele@afriscientific.co.za #elisakits #foodsafety #seafood #fish #antibiotic #residue

ELISA (Enzyme-Linked Immunosorbent Assay) kits are widely used to detect and quantify specific substances, such as antibiotics, hormones, or pathogens, in a variety of samples. In the context of food safety, ELISA kits are essential tools for monitoring antibiotic residues in food products, especially in animal-derived foods like meat, milk, and eggs. ELISA kits are highly sensitive, meaning they can detect very low levels of antibiotic residues, ensuring that even trace amounts are monitored. 🔑 Regulatory Compliance: Many governments set Maximum Residue Limits (MRLs) for antibiotics in food products. ELISA kits help ensure that food producers remain compliant with these regulations, preventing antibiotics from entering the human food chain and minimizing the risk of antimicrobial resistance. We have a range of kits for the Seafood and Fish Analysis 📍Our kits are validated in accordance to the EU Directive 2022/657 📍Fast Assay Time 📍High Precision and Accuracy 📍Low Level of Detection Contact us for more information: sales@afriscientific.co.za / michele@afriscientific.co.za hashtag #elisakits hashtag #foodsafety hashtag #seafood hashtag #fish hashtag #antibiotic hashtag #residue

ELISA (Enzyme-Linked Immunosorbent Assay) kits are widely used to detect and quantify specific substances, such as antibiotics, hormones, or pathogens, in a variety of samples. In the context of food safety, ELISA kits are essential tools for monitoring antibiotic residues in food products, especially in animal-derived foods like meat, milk, and eggs. ELISA kits are highly sensitive, meaning they can detect very low levels of antibiotic residues, ensuring that even trace amounts are monitored. 🔑 Regulatory Compliance: Many governments set Maximum Residue Limits (MRLs) for antibiotics in food products. ELISA kits help ensure that food producers remain compliant with these regulations, preventing antibiotics from entering the human food chain and minimizing the risk of antimicrobial resistance. We have a range of kits for the Seafood and Fish Analysis 📍Our kits are validated in accordance to the EU Directive 2022/657 📍Fast Assay Time 📍High Precision and Accuracy 📍Low Level of Detection Contact us for more information: sales@afriscientific.co.za / michele@afriscientific.co.za hashtag #elisakits hashtag #foodsafety hashtag #seafood hashtag #fish hashtag #antibiotic hashtag #residue

Mycotoxins are secondary metabolites of fungi, typically 𝘗𝘦𝘯𝘪𝘤𝘪𝘭𝘭𝘪𝘶𝘮 spp. 𝘈𝘴𝘱𝘦𝘳𝘨𝘪𝘭𝘭𝘶𝘴 spp. and 𝘍𝘶𝘴𝘢𝘳𝘪𝘶𝘮 spp. (but these are not exclusive) which are highly carcinogenic o mammals including humans. Foods become contaminated when conditions are right for mould proliferation, which can occur in the growing situation or during storage and transportation. Mycotoxins are therefore not really a risk in the manufacturing environment, and efforts to prevent mycotoxins being present in processed foods should be targeted at ensuring contaminated ingredients are not used in the processing, through focussing on supply chain management and effective sampling and testing. #FoodSafety #FoodIndustry #Insights

!! 𝗙𝗥𝗘𝗘 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲 to learn more about "Microbes and Biofilms in the Food Industry" Watch this recorded webinar from the National Biofilms Innovation Centre: https://lnkd.in/dVdNcYdV "Our joint webinar with the Society for Applied Microbiology was designed for anyone working in either the production of food or researching/controlling the role microbes and biofilms play in the whole food chain. The webinar featured talks from industry professionals and academics discussing the challenges facing the food industry in managing microbes and biofilms and the evolving regulatory context of achieving microbial control using interventional approaches." Several modules are available for replay (15 to 40 min each): - Food Hygiene Biocides – Regulation and Reality - Drawing back the veil: a metagenomic study of species diversity in UK food industry biofilms - Control of Listeria and Salmonella ‘biofilms’ in the Food Chain - Food and the microbiome; from farm to colon - CIELS engagement in microbial control within the food supply chain - Beware of Dry surface biofilms: implications for the food processing environment - Cold plasma as a novel nonthermal control process for foodborne pathogen biofilms - Evaluation of the effect of Chlorine Dioxide gas and a liquid probiotic application on hydrated and dehydrated biofilms - US EPA regulatory guidance: the path to anti-biofilm products in the marketplace #foodsafety #biofilms #microbiology www.ask-sonia.com

!! 𝗙𝗥𝗘𝗘 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲 to learn more about "Microbes and Biofilms in the Food Industry" Watch this recorded webinar from the National Biofilms Innovation Centre: https://lnkd.in/dXZ25pH7 "Our joint webinar with the Society for Applied Microbiology was designed for anyone working in either the production of food or researching/controlling the role microbes and biofilms play in the whole food chain. The webinar featured talks from industry professionals and academics discussing the challenges facing the food industry in managing microbes and biofilms and the evolving regulatory context of achieving microbial control using interventional approaches." Several modules are available for replay (15 to 40 min each): - Food Hygiene Biocides – Regulation and Reality - Drawing back the veil: a metagenomic study of species diversity in UK food industry biofilms - Control of Listeria and Salmonella ‘biofilms’ in the Food Chain - Food and the microbiome; from farm to colon - CIELS engagement in microbial control within the food supply chain - Beware of Dry surface biofilms: implications for the food processing environment - Cold plasma as a novel nonthermal control process for foodborne pathogen biofilms - Evaluation of the effect of Chlorine Dioxide gas and a liquid probiotic application on hydrated and dehydrated biofilms - US EPA regulatory guidance: the path to anti-biofilm products in the marketplace #foodsafety #biofilms #microbiology www.ask-sonia.com

Mycotoxins, which are secondary metabolites produced by fungi such as 𝘗𝘦𝘯𝘪𝘤𝘪𝘭𝘭𝘪𝘶𝘮 spp., 𝘈𝘴𝘱𝘦𝘳𝘨𝘪𝘭𝘭𝘶𝘴 spp., and 𝘍𝘶𝘴𝘢𝘳𝘪𝘶𝘮 spp. (among others), pose significant carcinogenic risks to mammals, including humans. These toxins can contaminate food when conditions are favorable for mold growth, whether during cultivation, storage, or transportation. Importantly, mycotoxins are not typically a risk within the manufacturing environment itself. To mitigate the presence of mycotoxins in processed foods, it is essential to focus on supply chain management. This includes rigorous sampling and testing to ensure that contaminated ingredients are identified and excluded from the production process.

🚨 Breakthrough in Food Safety Testing using CBS-MS 🚨 A recent study in Analytical and Bioanalytical Chemistry showcases a game-changing method for detecting antibiotic residues in bovine kidneys using coated blade spray-mass spectrometry (CBS-MS). 🔍 Key Benefits: 1) Rapid analysis (~1 minute per sample) 2) High sensitivity and compliance with EU guidelines 3) Direct testing without extensive prep This innovation offers a faster, efficient way to ensure safe, residue-free food products. Learn more: Read the study https://lnkd.in/g2FtEn9Y The commercial CBS blade can be purchased from Restek Corporation #CBS #Massspectrometry #FoodSafety