The factors which cause foodborne diseases and food poisoning are chemical materials such as pesticides, detergents and plastics, natural food toxins, parasites and microorganisms such as bacteria, yeast and mold.
If the amount of chemical materials, which contaminated to food from outside or added for special aim, over limit, They may cause food poisoning.

Foods are contaminated [...]

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 [...]