Great numbers of conservation methods are used in food industry during storage to prevent chemical, physical, biochemical and microbiological changes in the product. This methods can divided in to two groups; heat treatments and non-heat treatments. Food irradiation is non – heat treatment and it is an alternative method to eliminate negative effects of heat [...]

Methyl yellow is a yellow colored chemical compound that is generally used as a pH indicator. The molecular formula of this compound is C14H15N3 and its chemical name is 4-Dimethylaminoazobenzene. At below pH 2.9, methyl yellow turns to red and at above pH 4.9 it remains yellow. It was used to used as food additive [...]

What Is Cross-contamination?
Cross-contamination is transmission of microorganisms from contaminated surfaces to other surfaces.
There are some ways of cross-contamination. These are;

From stuff to food
From food to food
From equipment or other surfaces that contact to the food to food.

What Are The Sources Of Cross-contamination?

Uncleaned hands of the stuffs
Dirty surfaces, dirty cutting boards and work tops.
Equipments, [...]