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