If you’re interested in food technology and microbiology, then you’ve very likely come across Louis Pasteur’s contributions. Louis Pasteur is a French scientist from the 1800s, famously recognized as the “father of microbiology” for his scientific discoveries. Pasteur received various academic distinctions for his work, with many organizations, hospitals, schools, and streets honouring his name. He had a strong impact on food safety and technology, along with other fields, as he made incredible discoveries that led to the development of the germ theory, pasteurization, and fermentation (to name a few). Here’s a closer look at how Pasteur created his legacy.. READ MORE »
Prized for its flavour-enhancing effect on soups, broths, sauces, and fried foods, monosodium glutamate (MSG) is a commonly utilized ingredient in modern food products. Its use has remained consistent over recent decades, and it is broadly defined as a natural amino acid-based flavouring. However, its flavour-enhancing abilities aren’t its only distinguishing feature; MSG has also been a hotly contested ingredient that has been the subject of intense study. In fact, the stigma over its use has continued on. For aspiring food quality assurance specialists, here are some key points to keep in mind about the latest developments concerning this contested.. READ MORE »
Every year, around 4 million Canadians fall victim to food borne illness. Signs of sickness may set in right away – or take weeks to show themselves. And symptoms range from abdominal pain and vomiting, to disorientation, organ failure, and if untreated even death. With so much of our food undergoing extensive transport, processing, and handling, it makes sense that food safety training would be of the utmost concern to health officials, producers, and consumers. In 2006, Toronto city council passed a Food Handler by-law that makes it necessary for owner/operators of food establishments to have at least one supervisor.. READ MORE »
Toronto’s Canadian National Exhibition (CNE) is known for its wacky “franken-foods” – enthusiasts come from far and wide to enjoy the latest deep-fried and fast food creations. But last year, things went too far when more than 200 fairgoers were sickened by contaminated cronut burgers. It was revealed that the distributors of the much-anticipated treat failed to follow basic food safety training protocols, which resulted in the growth of staphylococcus aureus, a well-known food borne offender. Toronto Public Health said the cause of the contamination was likely poor refrigeration. The burger was later voluntarily pulled off the menu of all.. READ MORE »
Forensic lab tests conducted by Natural News health advocate Mike Adams reveal that many of our trusted health foods are actually toxic. Select rice protein powders, gingko biloba supplements and cacao powder were all found to contain poisonous levels of lead, cadmium and tungsten – heavy metals that cause cancer, heart disease and impaired brain function.