HACCP: Programa de capacitacion en analisis de peligros y puntos criticos de control

El HACCP es un sistema preventivo más que reactivo de control de peligros. Los procesadores de alimentos pueden utilizarlo para garantizar productos alimentarios más inocuos para los consumidores. Para asegurar alimentos más inocuos, el sistema HACCP está diseñado para identificar los peligros, establecer controles y monitorear estos controles. Los peligros pueden consistir en microorganismos nocivos o en contaminantes químicos y/o físicos. (PDF tiene 289 paginas.)

Development of cell culture from caudal fin and heart of Tor tor (Hamilton-Buchanan)

Tor mahseer (Tor tor), possess high commercial and recreational value as they are potential game as well as food fish of India. Two cell culture systems were developed from fin and heart of T. tor (Hamilton-Buchanan). The explants excised aseptically from fingerling of T. tor were cultured in Leibovitz-15 (L-15) medium with 20% fetal bovine serum (FBS). Radiation of cells started after 72 hours and 48 hours of explant attachment from caudal fin and heart respectively. Confluent monolayer of cells with heterogeneous morphology around fin explants was observed after 7-10 days, where as a homogenous confluent layer of fibroblastic cells from heart explant was observed after 12-13 days. The establishment of cell culture systems from different organs and tissues of commercial important species would facilitates in vitro research.