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Hygiene is the main ingredient in the food safety recipe of every professional kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food can cause cross-contamination and t...
Could you imagine feeding your babies with contaminated and potentially dangerous ingredients?Infants and children aged five and under are at increased risk for complications from food poisoning (food...
Canteens are often an ideal place for bacteria to proliferate. While a lot of attention on hygiene is placed during food preparation, less attention is given to dishwashing and the health risks coming...
The anisakis is a parasite that can be found in its larval form in parasitized raw or undercooked fishes like cod, haddock, fluke, pacific salmon, herring, flounder, squid, cuttlefish and monkfish. On...
In April 2018 the European Union introduced a new regulation on acrylamide. What are the implications on restaurants, food chains, chefs and anyone else working in food preparation? What are t...
One of the main problems in a commercial kitchen is heat generation from the different equipment in operation. The working conditions in a busy kitchen can get unpleasant for workers and this ultimate...
The 13th of December at the Ariston Hotel in Carpaccio di Paestum, near Salerno, Italy, the famous 3 Michelin star chef Massimo Bottura was the protagonist of an exclusive lecture for In Cibum. ...
Sous vide is a slow, temperature controlled cooking technique that preserves food original taste, texture and essential characteristics. The raw food is vacuum sealed in a plastic bag, suitable for di...
The Swedish culinary team stands out in the 2018 Culinary World Cup with the equipment of Electrolux Professional. With the highest score in the national team category, regional category and catering...
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