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
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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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