In our quest for convenience and efficiency, we often overlook the potential dangers hidden in the products we use every day. Two such hazards, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) have recently emerged as concerning substances that demand our attention. Found in a wide range of common items, from food packaging to cosmetics, MOSH and MOAH have been linked to long-term organ toxicity, carcinogenic properties, and tissue accumulation, making it vital for individuals to be

Cleaning products containing Quaternary Ammonium Compounds (QACs) has become increasingly prevalent, particularly in healthcare facilities, food processing, food service establishments, daycare facilities, and schools. QACs are highly effective in eliminating many pathogens, making them a popular choice for disinfection and cleaning.  However, there has been growing concern about these compounds’ potential health impacts. This article explores the use of QACs in cleaning and disinfection, their effectiveness in eradicating pathogens, their potential risks, and their far-exceeding advantages. Also read: Understanding NSF

In the food industry, it is crucial to ensure that products meet certain safety standards to protect consumers from potential health risks. NSF International, a public health and safety organisation, offers certification services to help companies comply with these standards. However, being NSF certified does not necessarily mean a product is completely safe for consumption. In this article, we will explore the different NSF categories and their importance in ensuring food safety. We will also discuss why NSF certification alone

What is the difference between gram-positive and gram-negative in bacteria? Bacteria are a diverse group of microorganisms that play an essential role in our environment and health. Among the many different types of bacteria, Gram-positive and Gram-negative bacteria are two of the most important and well-studied groups. These terms refer to the way that bacteria respond to a laboratory staining technique known as the Gram stain, which was developed in the late 1800s by Danish bacteriologist Hans Christian Gram. Since

It is up to food and beverage manufacturers and food service operators to determine the safety of a cleaning product for use in processing, handling, or cooking environments. This burdens the cleaning product manufacturer to provide strong assurances of their products’ safety for their intended purposes, especially for food safety certification. This can become challenging and levy some additional responsibilities. To address this challenge, the most efficient and effective way to demonstrate the suitability of cleaning products is to register

Biofilms are a grave global nuisance due to their ability to make themselves immune to antibiotics and external stresses and resistant to antimicrobial agents; therefore, it contributes to persistent chronic infections and damage.  Moreover, they are of concern to the food and beverage processing and manufacturing industries because a biofilm is not only difficult to remove from food processing and manufacturing equipment but also equally challenging to identify. Therefore, causing a variety of issues ranging from energy wastage and equipment spoilage to