Resources Archives

Frying Isn’t Enough: Detoxify Cassava for a Healthier Choice 0

Authors: Sunitha Poulose & Kochurani Abraham Cassava is a widely consumed staple, valued for its high carbohydrate content and versatility. It serves as a key dietary source in countries like India, Brazil, and parts of Africa, where it is prepared in various forms, from boiled dishes to crispy snacks. Beyond food, cassava is also processed

Mid-Day Meal Contamination – A Burning Issue 0

Every school day, millions of children across India eat a hot, cooked meal through the Mid-Day Meal Scheme. For many, it’s the most filling and nutritious meal they get all day. This scheme fights hunger, brings children to school, and helps reduce dropouts. But what happens when this meal, meant to nourish, becomes unsafe? Sadly,

Dry It to Keep It: The Timeless Power of Food Dehydration 0

Have you ever wondered how dried fruits, instant soups, or packaged snacks can last for months or even years without spoiling? The answer lies in a food preservation method called dehydration. Ancient civilisations developed this technique, and people still use it today to extend food’s shelf life. By removing moisture, dehydration prevents harmful bacteria, moulds,

Study Finds Blastocystis spp. in Edible Plants, Raising Food Safety Concerns 0
- Food Safety, General, Health & Wellness, News, Research
- March 5, 2025
Report A recent study in the journal Food and Waterborne Parasitology revealed that Blastocystis spp. contaminates edible plants worldwide. Researchers analyzed data to understand how this microorganism spreads through contaminated food and water worldwide. Key Findings: High Contamination in Fruits and Leafy Greens The study, which analyzed 27 studies across 15 countries, found that 9.4%
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Potential Risk of Robbauera albescens in Yogurt for Immunocompromised Individuals 0
- Resources
- February 22, 2025
Authors: Sunitha Poulose, Athira D, Biya V. Jomon Introduction No one wants to take a spoonful of yoghurt only to find mould and have the moment ruined. Moisture-rich foods like yoghurt are more likely to get mould and yeast contamination. One such yeast, Robbauera albescens, from the Debaryomycetaceae family, is a growing concern. While harmless
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Hidden Danger in Peanut Spicy Masala: How Moisture Leads to Toxic Fungal Growth 0
- Resources
- February 7, 2025
Authors: Athira D, Biya V. Jomon & Sunitha Poulose Introduction Peanut Spicy Masala, known for its distinct flavour, is vulnerable to microbial contamination due to improper roasting, handling, and storage. The thin, porous peanut shell allows moisture, air, and fungal spores to easily infiltrate, creating conditions that promote microbial growth. Moisture, particularly from high humidity
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