GOOD MANUFACTURING PRACTICE (GMP): PRINCIPLES & APPLICATIONS
GMP guidelines are not prescriptive instructions on how to manufacture any product including food, drugs, and other pharmaceutical products. Rather, the GMPs are a series […]
Food Microbiology
ROLES OF REGULATING AGENCIES FOR FOODS, PHARMACEUTICALS AND OTHER CONSUMABLE PRODUCTS
There are several bodies or organizations that oversee and ensure that food producing companies, pharmaceutical company and other companies involved in the business of producing […]
HEALTH AND MEDICAL BENEFITS OF PREBIOTICS AND SYNBIOTICS
Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria […]
IMPORTANCE AND APPLICATION OF GOOD MANUFACTURING PRACTICE (GMP)
Good manufacturing practice (GMP) is simply defined as those general rules that govern the manufacture and/or production of a safe, efficacious and microbial-free pharmaceutical product. GMP […]
LIMULUS AMOEBOCYTE LYSATE (LAL) TEST FOR PYROGEN DETECTION
The Limulus amoebocyte lysate (LAL) test is applied in the testing of pharmaceuticals, medical devices, water, food, and air because of its high sensitivity and […]
PYROGENICITY AND PYROGEN TEST – SIGNIFICANCE IN PHARMACEUTICAL & FOOD PRODUCTION
Pyrogens are fever-causing (inducing) agents that include toxins of microorganisms, especially toxins or components (such as lipopolysaccharides, LPS) of the cell wall of Gram negative […]
TYPES OF PYROGENS
There are basically two types of pyrogens: Exogenous pyrogens Endogenous pyrogens. EXOGENOUS PYROGENS Exogenous pyrogens are endotoxins or lipopolysaccharide (LPS) components of Gram negative bacteria […]
PRINCIPLES OF FOOD HYGIENE
Food meant for human and animal consumption must meet certain quality and safety criteria to be adjudged safe for consumption after production. And this is […]
MICROBIAL ENUMERATION OF FOOD PRODUCTS
Food meant for human or animal consumption should be certified safe and hygienically acceptable after production; and it is critical that food and food products […]