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Why Food Science Matters: How Tech Keeps Us Safe and Healthy
What is your mission? My mission as a Food Technologist is to look at how biology, chemistry, and building things come together to fix a big problem: how to give the world good, safe food that doesn’t run out. Many people think Food Science is just “cooking,” but it’s actually a real science. We use it to make sure every bite you take is safe, lasts a long time, and has the vitamins your body…
Chlorine PPM Formula Professional Guide
Understanding the Chlorine Concentration in Food industry In the global foods industry, chlorine (specifically Sodium Hypochlorite) remains the most widely used sanitizers due to its broad-spectrum efficacy against pathogens like Listeria monocytogenes, Escherichia coli, and Salmonella. However, the effectiveness of chlorine is entirely dependent on its concentration, measured as in PPM (Parts…
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Chlorine PPM Calculator 2026 New Formula " Professional Chlorine PPM Calculator & Dilution Guide for Food Safety"
Understanding the Chlorine Concentration in Food industry In the global foods industry, chlorine (specifically Sodium Hypochlorite) remains the most widely used sanitizers due to its broad-spectrum efficacy against pathogens like Listeria monocytogenes, Escherichia coli, and Salmonella. However, the effectiveness of chlorine is entirely dependent on its concentration, measured as in PPM (Parts…
Can we eat raw vegitables |Is it Safe to Eat Raw Vegetables in 2026?
Introduction: The Raw vs. Cooked Debate As a Food Technologist, the answer to “Can we eat raw vegetables?” isn’t a simple yes or no—it’s about Risk Management. While raw vegetables are a powerhouse of enzymes and water-soluble vitamins, they are also “Non-Ready-to-Eat” (NRTE) products that carry potential pathogens from the farm to your plate. 1. The Benefits: Why We Eat Them Raw Raw…
The ISO & FSSC 22000 Standard: Professional personal Hygiene Protocols for Food Safety Excellence (2026)
Hygiene as a Technical Barrier: In 2026, Personal Hygiene is no longer just about cleanliness—it is a critical Technical Control within your HACCP plan. For a Food Technologist, a human being is the most unpredictable variable in a sterile environment. With the rise of Microbiome-Friendly production and stricter FSMA 204 traceability, managing “Human Shedding” (skin, hair, and bacteria) is the…