Food Safety & Regulation
A group of highly toxic and carcinogenic mycotoxins produced mainly by Aspergillus flavus and A. parasiticus, commonly in groundnut, maize and spices.
The reason groundnuts, maize and spices are tested and rejected for mould contamination before reaching the market — untreated exposure is linked to liver damage.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.
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