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MEFOSA s.a.r.l introduces you the CARVER + Shock, an offensive targeting prioritization tool adapted from the military version (CARVER) for use in the food industry. The tool can be used to assess the vulnerabilities within a system or infrastructure to an attack.  It allows the user to think like an attacker to identify the most attractive targets for an attack. 

By conducting a CARVER + Shock assessment of a food production facility or process, the user can determine the most vulnerable points in their infrastructure, and focus resources on protecting the most susceptible points in their system.

 

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EAB1-95 Aflatoxin Microplate Reader is the new product that is
researched by Jiangsu Microbiology Institute, Shanghai Feed Inspection
and Supervisision Station and Shanghai Qianjian Instrument Company
Limited, and is made by Shanghai Qianjian Instrument Company
Limited .The instrument can determine aflatoxin (AFB1) in sample. It is
applicable to determine AFB1 for quantitative and qualitative analysis in
grain, food, feed, grease, milk product, herb, beverage, wine.

 

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Aflatoxins  are  carcinogenic,  highly  toxic  metabolites  of  the  mold  fungus
varieties  Aspergillus  flavus  and  Aspergillus  parasiticus.  Aflatoxin  M1  is
produced  as  a  metabolite  of  aflatoxin  B 1 .  It  is  secreted  with  the  milk  after  the
feeding of aflatoxin B1  content feedstuffs to lactating cows. As aflatoxin M 1 is
relatively  stable  towards  the  pasteurizing  process,  n ot  only  a  comprehensive
routine  check  of  the  raw  materials  to  be  processed  is  required,  but  also  of  the
final products.  

 

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Water activity’s usefulness as a food quality and safety measurement was suggested when it became evident  water  content  could  not  adequately  account  for  microbial  growth  fluctuations. 

The  water activity  (aw)  concept  has  served  the  microbiologist  and  food  technologist  for  decades  and  is  the  most commonly  used  criterion  for  safety  and  quality.  Its  usefulness  cannot  be  denied.  Biological  cells  and tissues  are  not  homogeneous  solutions;  neither  are  food  products.  Food  products  derive  most  of  their perceived  consumer  benefits  (apart  from  nutritional  value)  from  their  physical  and  chemical  differences.
Water is not uniformly distributed, nor can it be disregarded exclusively as solvent.
Water activity is a better index for microbial growth than water content.

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To watch a video demonstration please click here

 

 

 

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Water activity’s usefulness as a food quality and safety measurement was suggested when it became evident  water  content  could  not  adequately  account  for  microbial  growth  fluctuations. 

The  water activity  (aw)  concept  has  served  the  microbiologist  and  food  technologist  for  decades  and  is  the  most commonly  used  criterion  for  safety  and  quality.  Its  usefulness  cannot  be  denied.  Biological  cells  and tissues  are  not  homogeneous  solutions;  neither  are  food  products.  Food  products  derive  most  of  their perceived  consumer  benefits  (apart  from  nutritional  value)  from  their  physical  and  chemical  differences.
Water is not uniformly distributed, nor can it be disregarded exclusively as solvent.
Water activity is a better index for microbial growth than water content.

 

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