Chanri Food Safety

15/01/2023

15/01/2023

FDA FOOD CODE 2022 is finally released!

It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

For more info visit the below link:
https://www.fda.gov/food/retail-food-protection/fda-food-code

17/11/2022

Lab cultured meat..... Very soon to be in our market list!

A new ERA in food technology and massive production has started... cultured meat will be soon on consumer's tables with and approval!

The ability to take a small number of cells from living animals and grow them in a controlled environment to create food made from cultured animal cells is an emerging area of food science.

Advancements in cell culture technology are enabling food developers to use cells obtained from livestock, poultry, seafood, or other animals in the production of food where few cells can produce massive amounts of safe food items!

27/07/2022

04/06/2022

It's marinated! Does this increase its shelf life??

Have you thought that marinades will increase shelf life of raw foods such as chicken or meat?

Well, this is conditionally true!
Marination does not necessarily increase food shelf life unless it significantly changed its pH, water activity or others parameters affecting bacterial growth.
Shelf life of marinated meats, chicken or any other food will remain the same unless microbiologicaly validated!

02/02/2022

Have you ever thought about analyzing that may jeopardize your product food safety?
Are you willing to go through a comprehensive approach detailing your processes?

can support your business in securing your products, documenting the whole flow and setting where crucial controls are needed!

31/12/2021

Goodbye to a year that won't be missed.... May 2022 be full of hope, joy and health!
HAPPY NEW YEAR!!!!

21/12/2021

Have you heard about in humans?
Taeniasis is a parasitic infection caused by the tapeworm species Taenia saginata (beef tapeworm), Taenia solium (pork tapeworm), and Taenia asiatica (Asian tapeworm).
You can get infected by eating raw or undercooked meat products thus one of the reliable methods for prevention is by making sure beef and pork are thoroughly cooked to .
Although many references exist for required cooking temperatures, CHANRI highly recommends to go for the safer limit that is > 75 °C core temperature in order to make sure meat is parasite free!

20/12/2021

It's OKKKK, I can practice mishandling and unhygienic preparations as much a I want.... At the end it will be thoroughly cooked and safe right??!!!!

Well... Absolutely no! Unhygienic practices and low sanitation levels can lead to considerable increase in bacterial load in food supporting the release of with some types not destroyed by cooking temperatures and are known as heat stable!

Food safety is about covering the entire processing chain as largely known safety from FARM TO FORK!

17/09/2021

Did you know that radiation emitted by microwaves is about waves of electrical and magnetic energy moving together?

Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or "contaminated"!

However, since 1971, has regulated the manufacture of microwave ovens so they meet the safety performance standards in order to limit radiation leak to very safe levels and prevent related injuries.

For microwave ovens meeting FDA manufacturing safety standards, there is little cause for concern about excess microwaves leaking from ovens unless the door hinges, latch, or seals are damaged or the oven keeps on when door is open.

It is highly recommended to look at your oven carefully, and not using an oven if the door doesn’t close firmly or is bent, warped, or otherwise damaged.

01/09/2021

Can you get poisoned from infused olive oils?

Well, yes! If improperly handled, herbs, garlic and other vegetables used to flavor oils can be a source of botulinum spores!
By creating the perfect anaerobic environment for clostridium, oil can help the spores grow and begin to produce botulism toxin, a type of food borne related toxin causing serious illness or death!

Always look for trusted suppliers when buying such infusions, as they are implementing proper industrial techniques for botulism prevention such as garlic and herbs acidification, dehydration, etc ...

If you are preparing infused oils at home, Chanri recommends you put them in refrigerator and for a maximum period of 4 days!

Extended shelf life can be surely applied if you are storing your prepared infusion in the freezer!