Consumer Voice - - Comparative Test -

Mi­cro­bi­o­log­i­cal con­tam­i­na­tion is a crit­i­cal fac­tor in de­ter­min­ing the qual­ity of food prod­ucts. Tests were con­ducted for mould count as well as yeast and spores count. Th­ese micro­organ­isms are re­spon­si­ble for many food-borne dis­eases. Due to im­proper or poor man­u­fac­tur­ing prac­tices, micro­organ­isms oc­cur in the fin­ished prod­uct.

As per the na­tional stan­dards (BIS and FSS Rules, 2011), the prod­uct: a) shall be free from micro­organ­isms ca­pa­ble of devel­op­ment un­der nor­mal con­di­tions of stor­age, and b) shall not con­tain sub­stances orig­i­nat­ing from micro­organ­isms which may rep­re­sent a haz­ard to health.


Lead | Ar­senic | Cop­per | Zinc | Tin We tested the jam for pres­ence of heavy met­als such as ar­senic, lead, cop­per, zinc and tin. Lead, a cu­mu­la­tive poi­son, en­ters ei­ther through the soil or dur­ing pro­duc­tion. It ac­cu­mu­lates in the body

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