What is the Pasteurization Process? Pasteurization is named after the French scientist Louis Pasteur, who found that the process of heating wine in the 1880s would inactivate bacteria / pathogens that caused spoilage. The pasteurization process was primarily associated with milk, but is now used to extend the shelf life of most beverages, including …
Don’t have the capital finance available to invest in quality water testing or laboratory equipment? Selectech now offers you a cost-effective option to hire equipment with the goal of owning the equipment in a 12 or 24-month period. The equipment will be delivered fully calibrated (with a calibration certificate, if appropriate to the instrument). Call-out …
Why not experiment with easy pH science techniques to increase plant growth? This article will simply explain what soil pH is; what effect soil pH has on nutrient availability and plant growth; how to measure it and optimise soil conditions. It is vital to know the pH of soil, because most South African soils are …
Consumers and regulators are concerned about the safety of fruits, vegetables, salad and other ready-to-eat products. This includes preventing contamination from both pathogens and chemical contaminants. In South Africa, chlorine is often used to disinfect the wash water for salads. The use of chlorine can lead to contamination of the product with chlorinated chemicals. As …
October 2018 A new study by the National Science Foundation (NSF) and the US Department of Energy has found that when an El Niño or a La Niña forms in the future, it likely to cause more extreme weather over many land regions – intensifying changes to temperature, rainfall and wildfires. Model simulations of the …
Learn why and how food manufacturers need to measure the sodium (Na+) and salt (NaCl) content in food samples. Why we need to measure and control sodium content in food products: High dietary sodium intake increases the likelihood of developing high blood pressure and heart disease In 2010, 1 out of every 10 cardiovascular deaths …
If you look after the LAQUA Electrodes carefully, they can last for two to three years. It is advisable to keep at least one spare electrode if you do frequent testing. Alternatively, you could order a replacement electrode only when your electrode ages and shows signs of incorrect readings. Replacement of the entire pocket meter …
Are you aware of the open source internet tools that have been developed to help make better decisions around weather and water management? They can help you to see where water is going, help save water and save time by using plans that other people have spent years working on. Many people and organisations are …
If you would like to achieve accurate and repeatable measurement results from colorimeters, photometers or spectrophotometers, it is vital to make sure that the glass cells (also known as cuvettes) are well cleaned, because fingerprints and dirt can lead to large errors. Precision glass cells are also expensive because they are especially made with a …
A quick overview of how you can improve your cleaning and sanitising process in an industrial situation. With food-borne illness on the rise, along with climate change and other growth factors, such as improved surveillance tools and quick identification, manufacturers need to work hard in order to produce a safe product and regain consumer trust. …
Food and beverage industries are required to conduct and monitor a hygiene programme by legislation. Food safety regulations in South Africa have been lax, but the listeriosis outbreak in 2018 that claimed the lives of over 200 people, has brought more focus to current legislation, which has been amended. The R638 “Regulations Governing General Hygiene …
Illustration of Salmonella bacteria cell structure by John Bavosi 1. Salmonella is a bacteria that triggers one of the most common foodborne illnesses in people all over the world, causing Salmonellosis, with diarrhea as a main symptom, and also typhoid fever. 2. Salmonella lives in the digestive tracts of animals, birds and people. 3. People …
