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MEFOSA’s range of services and researches include the following main topics (among others):

Microbiological concerns in agricultural and food products
Water Activity and microbial growth
Storage conditions for agricultural and food products (Temperature, Humidity, Pressure)
Mycotoxin contamination of grains and dairy products
Precipitates in liquid foods
Colorant in foods
Pesticides in agricultural products

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MEFOSA offers a range of consultancy services and tools to help the agro-industry develop and expand locally, regionally, and internationally by achieving internationally adopted programs to accredit food facilities and accept their products.MEFOSA’s fields of activities include:
• Food safety, Food hygiene, Food traceability, as for the new EU directives and laws.
• Food Safety Audits and Training to national and international food related requirements: HACCP, GMP and food borne illness.

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Foodborne diseases remain responsible for high levels of morbidity and mortality in the general population, but particularly for at-risk groups, such as infants and young, children, the elderly and the immunocompromised.
WHO
MEFOSA s.a.r.l., through its consultations, services, and technology has been assisting the agro-food chain to establish and strengthen their programmes for assuring the safety of food from production to final consumption. In this regard, MEFOSA offers a unique package of skills, functions, and technology, through its commitment to quality, to work collaboratively with the food industry and strengthen and better focus national food safety efforts.

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The food and drug supply chain involves various stakeholders. From producing agricultural products in farms, to processing and storing them, and finally distributing them to final consumers through different channels including supermarkets, restaurants, hospitals, etc…, every stage needs close monitoring in order to be able to convey the final product to local and foreign markets. With increasing international standards and rules and regulations, food exporting opportunities become harder to seize without the proper technical considerations for controlling the quality and safety of food products.
Hence, for industries, food processing should ensure food safety, extend shelf life, reduce spoilage and facilitate trade of the wide range of processed foods that have been manufactured using technical methods and the following points must be considered:
o To minimize the risk of potential food safety hazards during processing.
o To prevent deterioration and damaging of food products to the extent that affects their intended use.
o To maintain high standard of food safety in products.
o To be able to meet safe food requirements and hygienic standards so that products are eligible for export.
o To support trade, industry development and public health.
o To encourage competition between companies that will thrive to satisfy their customers by following safer and healthier practices.

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