Microscopic fungi are able to contaminate and deteriorate various food products and can subsequently cause health problems. Long usage of the same preservatives and disinfectants against spoilage fungi may lead to the development of fungal resistance to those chemicals. The objective of this study was to investigate the susceptibility of 3 Penicillium genus fungi, isolated from foodstuffs, to o...

Food additives, such as antioxidants and preservatives, are added to increase the shelf life of food items. In this Application Note, we describe a method to quantify an antioxidant (vitamin C) and preservatives (citric acid, benzoic acid) in orange juice. The method was developed on an Agilent 1260 Infinity LC system using an Agilent Poroshell EC-C18 column. Partial method validation was perfo...

Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...