Several methods are used to conserve foods against microbiological and enzymatic changes and to prolong products’ shelf life. The main aim of the food conservation is, together with prevention of spoilage, preserving their nutritional values, color, aroma and physical structure during storage. With consumer conscious, manufacturers aim to produce more quality food products and researches [...]

Personnel and Personnel Hygiene
SOP1: Employee health and personnel hygiene
SOP2: Hand wash
SOP3: Glove and equipment usage
SOP4: Sensate test methods
SOP5: Employees’ cafeteria
SOP6: Breaks
SOP7: Contact with blood and body deflection

Facility and Equipments
SOP8: Hygiene and sanitation of the equipments
SOP9: Washing machines-High temperature

SOP9a: Washing machines 1: Temperature monitoring form
SOP9b: Washing machines 2: Temperature monitoring form

SOP10: Washing machines –Chemical sanitation

SOP10a Washing [...]

L. monocytogenes is a foodborne pathogen that causes human listeriosis. It is stubborn pathogen which can tolerate salt, pH changes, refrigerated temperatures and inadequate thermal pasteurisation.
Scientist have been developed several test kits which use antibodies to determine L. monocytogenes. But according to US and Indian scientists, these test kits are not sensitive and rapid enough.
The [...]