The primary objective of food safety research and development is to ensure that food products are safe for consumption and meet regulatory standards.

The Food Safety and Standards Authority of India (FSSAI) is the apex body responsible for regulating food safety in India.

The Hazard Analysis and Critical Control Points (HACCP) system is a food safety management system that identifies and controls potential hazards in food production to ensure food safety.

Food research and development plays a crucial role in addressing food safety concerns by developing new technologies, identifying hazards, and evaluating interventions to ensure food safety.

Food safety research and development has a direct impact on public health by preventing foodborne illnesses, ensuring food quality, and building consumer confidence in the food supply.

Lactobacillus is a beneficial bacteria commonly used in fermentation processes, unlike Salmonella, E. coli, and Staphylococcus aureus, which are known foodborne pathogens.

Perishable food items should be stored at 40°F (4°C) or below to inhibit the growth of harmful bacteria.

Pasteurization involves heating food to a high temperature (typically between 145°F and 161°F) for a short period of time to kill harmful bacteria while preserving the food's quality.

Food labeling regulations serve multiple purposes, including providing accurate information, preventing misleading claims, and ensuring compliance with food safety standards.

Sodium benzoate, potassium sorbate, and calcium propionate are all commonly used food additives with antimicrobial properties that help prevent the growth of mold and bacteria in food products.

Sanitization is the process of reducing the number of harmful microorganisms on food or food contact surfaces to safe levels.

Bacillus cereus food poisoning is caused by consuming food contaminated with Bacillus cereus bacteria.

Poultry should be cooked to an internal temperature of 165°F (74°C) or above to ensure its safety and eliminate harmful bacteria.

All of the mentioned practices are recommended to prevent cross-contamination in the kitchen and ensure food safety.

Food safety research and development contributes to sustainable food production by developing technologies for reducing waste, identifying sustainable food sources, and evaluating the environmental impact of food production systems.