Why food safety starts with knowing the full story
Food safety starts long before it reaches your kitchen! Contamination doesn’t happen only at home. It can start at the field with poor water quality or at storage points with temperature swings. By the time food reaches you its story is already written. Transparency is the only way to know whether that journey was safe.When...
The riskiest foods that get easily contaminated
Some foods are simply more vulnerable than others. Leafy greens like lettuce absorb everything from the soil including pesticide residues and germs. Strawberries and soft fruits spoil quickly and trap bacteria in their tiny pores. Chicken and eggs carry natural risks if mishandled at any stage. Fresh herbs and parsley also tend to hide microbes...
Why testing matters more than ever
Lebanese households want one thing. Food they can trust every single day. Testing is the only proof that stands above feelings and assumptions. When a crop is tested, you remove all doubt. You see real data about residues, water quality and farming practices. This gives families a strong sense of protection and gives farmers the...
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