Pesticide
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Most crops are treated with pesticides. Pesticides enable farmers to increase crop yields, preserve product quality, and extend shelf life. At the same time, pesticides can pose harmful effects upon exposure and ingestion. |
GMO
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Genetically Modified Organisms (GMO) undergo a lot of biochemical processes. GMO production is increasing around the globe, thus brought out the necessity to establish regulatory standards in order to facilitate trade and safety of GMO products for human consumption. |
Ruminant (MBM)
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Meat and bone meal is a valuable protein source in feed production. However, it was determined as a cause of the spread of Bovine Spongiform Encephalopathy (BSE) or mad cow disease. In order to prevent the spread of BSE, most countries have imposed restrictions, and even outright bans, on the use of ruminant by-products and proteins in feed for ruminants. |
Melamine
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Melamine is a chemical used in a variety of industrial processes and can be found in food contact surfaces in processing plants, can coatings, dishware, and other kitchenware. Furthermore, it is also used illegally to increase the apparent protein content in food samples such as milk. |
Sulfites
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Sulfites are most often used as antimicrobial and antioxidant agents in food and beverages, particularly in wine-making during the fermentation process. Due to potential adverse reactions of intolerant individuals and other food safety concerns, total sulfite content is commonly regulated by government agencies. |
Methanol
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Methanol is a highly flammable and poisonous liquid. It is a naturally occurring substance present during the distillation process, which should be separated and removed thereafter. Methanol should only be found in small dose in spirits, beers, and wines. Otherwise, it becomes highly toxic if consumed; possibly causing central nervous system depression, blindness, and death to name a few. |
Alkaline Phosphatase
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An essential process in the production of safe and pathogen-free milk is pasteurization. Alkaline phosphatase is an enzyme naturally present in all raw milk, but is destroyed at a temperature near to the ideal pasteurization temperature. The Alkaline Phosphatase test is used by dairy farms and processors and food producers to determine whether milk has been sufficiently pasteurized, or whether it has been contaminated with raw milk after the process of pasteurization. |