Food Quality Essay

* Relates to excellent overlap or services that fulfills or exceeds our expectations nourishment fibre * Includes entirely attri just nowes that influence harvest-tides value to the consumers. This includes, Negative attributes (e. g. spoiling, contaminant with filth, discoloration, off odors & flavors Positive attributes (e. g. origin, color, flavor, texture and bear oning method purposed.-Food forest is a term which may refer to more or less(prenominal) things the issue to which nutrient contains the nutrients that mates the kind and quantity of the nutritionary needs of the person consuming the food for thought the extent to which the food is attractive in appearance & taste the extent to which food is free from pathogenic bacteria & undesirable materials such as insecticides & antibiotic oddments, etc FOOD QUALITY 1. Composite of characteristics/ attributes which differs from one unit to an other(a)(prenominal) 2. Totality of features/ characteristics of a pr oduct that bear on its ability to repay a given need Needs Safety Usability Availability Economics.Maintainability purlieu Reliability 3. Uniformity, consistency and conformity to a given standard or specifications 4. A statement of what the user wants & what the manufacturer green goddess provide 5. fitness for use, satisfaction take of costumers Other Ways of Describing Quality 1. tumultuous selling brand of a food product might be labeled as Extra Special Quality 2. Products that are exchange abroad may be termed as Export Quality 3. slightly consumers may gauge character in terms of brand popularity 4. From the tumescent producers point of view, bore may mean product reliability.Small manufacturers reliability may not be a job, their concern is more on sell of the products. 5. In a sellers merchandise situation, product availability means tonus Quality of Food is Based on the fol unhopefuling 1. Raw material the quality of correct product is dependent on the qua lity of crank material 2. sensory quality food quality detectable by our senses can be categorized into 3 appearance texture flavor 3. Microbiological quality rude(a) material and products should be free from toxin-producing microorganism QUALITY CONTROL Is Doing Things Right.THE firstborn TIME AND EVERYTIME Quality Control can also be delineate as a. maintenance of specified finished product characteristics every prison term it is manufactured b. efficient keep back of raw material and of production process c. object of quality mark is to produce a quality which satisfies the consumers as cheap as possible can be delivered in snip to meet delivery requirement d. is the function or collection of duties which spueiness be performed throughout an organization in order to achieve its quality objectives Stages of Quality Control 1. Set the specifications.a. Exactly what the customer or market expects b. Price at which product can be sold c. talking to fitting d. Capabi lity of equipment/ machines e. Capability of available inspection and test equipment 2. lift to manufacture a. Decide how to process the product b. Decide what equipment to use c. bound the quality of raw materials and possible suppliers d. The in-line personnel e. Plan inspection and in-process quality control 3. Actual croping/ Manufacture 4. Correction of quality defects 5. deliver the goods long-term quality control planning Defects in Foods Defect. perceptible release from product specs that makes product less fit, or unfit for employment the lack of something essential or required or an imperfection can occur singly or as a composite of several deviations Sources 1. Raw material biological brass that deteriorates over time. 2. Personnel facultys commitment to their work and their ability to perform their task well. 3. In-process problems quality loss due to poor understanding of bear on methods and use of incapable machines due to lack of staff training Evidenc es of Defects Prevention Program 1.Quality raw materials 2. Reduction of touch on losses 3. Drop in the people of rejects What is HACCP? * Hazard Analysis and Critical Control Points * Prevention-based food safety system * A systematic approach to the identification, assessment of risk, and severity and control of biological, chemic and corporeal hazards associated with a particular food production process or practice (US FDA CFSAN, 2000) Two Important Terms * HAZARDS * CRITICAL CONTROL POINTS HAZARDS * whatsoever biological, chemic, or physical property that may cause an un grateful consumer health risk. * 3 major hazards.* Biological * chemic * Physical -Biological Hazards * These organisms are normally associated with humans and with raw products entering the food manufacturing facility. * Bacteria, foodborne viruses, parasites * Examples * Salmonella, Listeria, Staphylococcus * Hepatitis A and Norwalk Viruses * Trichinella -Chemical Hazards * Chemical contaminants may be naturally occurring or may be added during the processing of the food. * Naturally Occurring Chemicals * Toxins from tramps (aflatoxin) * Allergenic Proteins * Added Chemicals * Agricultural chemicals * Industrial chemicals.* Ingredients Flavors enhancers, alter, preservatives -Physical Hazards * unlike and extraneous materials * Foreign Materials * Anything that does not naturally occur in the food material * Hair, fingers (fingernails), plastic, metal filings, jewelry, gum etc. * Extraneous Materials * Anything that naturally occurs in the food but should not be there * Pits, seeds, peel, stems Critical Control Points * CCPs * Process steps in specific food systems in which loss of control may result in an unacceptable health risk 7 Principles of HACCP 1. Identify hazards in the system 2.Determine critical control points 3. build up critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish proof procedure 7. Establish record keeping and documentation procedures Good Manufacturing Practices (GMP) rotary of sanitary guidelines and control for compliance to assure safety and wholesomeness of foods. Concerns 1. Personnel 2. bring and grounds 3. Sanitary operation 4. Sanitary facilities and control 5. Equipment and utensils 6. Process and control Cleaning and Sanitization Cleaning an operation that will remove at least 90% of the soil or dirt.Sanitization exertion of sanitizers sanitization over-all cleanliness of the surroundings or anything that surrounds the food Steps a. remove the debris b. pre-rinse c. application of cleaning aids d. post rinse e. sanitizing rinse FOOD spoil / DETERIORATION Food despoilation/Deterioration -Includes losses in organoleptic desirability, nutritional value, safety and aesthetic appeal of the food -Food is accede to physical, chemical and biological deterioration, which go hand in hand Causal Factors -Temperature ( awaken and cold) * Oxygen * moisture * aerial & radiation * Time.* Natural food enzymes * Micro- and macro- organisms * Industrial contaminants * Some foods in the presence of other foods In ecumenical, deterioration is slowed down when the food is low in moisture, high-pitched in salt/sugar or acerbic Shelf-life and Dating of Foods Shelf-life is the time it takes a product to decline to an acceptable level time a product remains saleable MAQ minimum acceptable quality for the product must be defined by the manufacturers or retailers Actual length of shelf-life is dependent on a number of factors 1. processing methods 2. promotional material.3. storage conditions Dating provides consumers some indication of the shelf-life or lambency of the products they vitiate Type of code realises include * get out of manufacture (pack date) * date the product was displayed (display date) * date by which the product should be sold (sell by date) * last date of maximal quality (best used date) * date beyond which the product is no longer acce ptable (use by date or expiration date) Major Causes of Food Deterioration -often the hobby factors do not operate in isolation -as such, effective deliverance must eliminate or minimize all of these factors in a given food to prevent/minimize deterioration 1.Growth activities and activities of microorganisms Bacteria, yeasts, molds microbic emergence curve * Conditions necessary for microorganisms to grow * Source * Food residue * Moisture * Time * Temperature * Invasion of microorganisms is due to contamination which can be avoided by sanitary practices and proper processing procedures and packaging * Not all microorganisms can cause disease or food spoiling, others are utilizable for food processing * Food borne diseases special kind of deterioration that may or may not alter a foods organoleptic properties 2. Infestation by insects, parasites and rodents.* Insects destroy 5-10% annual grain crops (US), in other countries (50%) * Parasites Examples of Parasites * Trichine lla spirallis, enters hogs eating uncooked food wastes nematodes, penetrates hog intestines and find way into the pork Entamoeba histolytica, parasite associated to raw human excrement and can infect crops when raw human excrement is used as fertilizer -can cause amoebic dysentery * Rodents can consume large quantities of foods and they can contaminate food by filth they carry can spread diseases like Salmonellosis Leptospirosis Typhoid febricity Plague 3.Activities of food enzymes and other chemical reactions within food itself * food enzymes are natural in healthy, uninfected foods * performance is intensified justly after harvest * activity is sometimes desirable * can be inactivated by heat, chemicals and irradiation, etc. 4. Inappropriate temporary workereratures (heat and cold) for a given food * heat and cold can cause deterioration if not controlled 10-38C (normal functional temperature) * excessive heat denatures protein, breaks photographic emulsion, dries out foo d by evaporation and destroys vitamins * ungoverned cold FAV are frozen discoloration, changes in texture. can break emulsion such as in milk denatures milk protein chill taint 5. Either the gain or loss of moisture Aw and Moisture sum (needed by microorganisms for growth and by different chemical reactions) 6. Reaction with group O * can cause chemical oxidisation of nutrients, colors, flavors * required for growth of some microorganisms * can be excluded by vacuum packaging, rundown of oxygen scavengers 7. Light * can destroy some vitamins (riboflavin, A and C) deteriorates many food colors * in milk can cause sunlight flavors (induced fat oxidation and changes in CHON) * Can be minimized by opaque packaging 8.Time * quality decreases with time * object is to maintain and capture freshness of foods * to prolong shelf life adequate processing, packaging and storage Spoilage of Different Kinds of Foods 1. Bread Mold results in discoloration of the bread viscidness demu lcent and sticky to touch, caused by sporeforming bacteria, Bacillus subtilis and Bacillus licheniformis 2. Honey * high sugar(70-80%) and acidic (pH= 3. 2-4. 2) * chief cause of spoilage Zygosaccharomyces mellis 3. Candy * not subject to microbial spoilage (high sugar and low MC) * except chocolate with soft centers (burst and may explode), cause by Clostridium spp.4. Fruits and Vegetables * spoilage due to physical factors, action of their enzymes, microbial action or combination of these agents * microbial spoilage may be due to plant pathogen and/or saprophytic microorganisms * general type of spoilage * bacterial soft rot (Erwinia caratova) * gray mold rot (Botrytis cinerea) * rhizopus rot (Rhizopus nigricans) * anthracnose (Colletotrichum lindemuthianum) * blue mold rot (Penicillium) * black mold rot (Aspergillus niger) 5. Fruit Juices * acidic (pH 2. 4-4. 7), all contain sugars (2-17%) * molds.* alcohol zymosis 6. Sauerkraut * inferior quality due to abnormal fermentation h igh temp low temp too long fermentation * surface spoilage (destroy the acidity, permit other microorganisms to grow, softening, darkening and bad flavors) 7. Fresh Eggs * Defects cracks, leaks, marshy spots on the exterior (will favor spoilage on storage) * Changes caused by microorganisms during storage * green rot (Pseudomonas fluorescens) giving green color of the crank white * colorless rot (various microorganisms) yolk is affected 8. perfume and Meat Products.* raw perfume enzyme, microorganisms, oxidation of fats * beef moderate amount of self-digestion is desired to tenderize it, excessive autolysis (souring) * general principles * Factors influencing invasion of tissues by microorganisms * load in the gut of the tool * physiological condition of the animal before slaughter * method of killing and bleeding Factors affecting the growth of microorganisms in meat * kind and amount of microorganisms * physical properties of meat (exposed area, grinding) * chemical propertie s of the meat (MC, protein, CHO, pH).* availability of oxygen * temperature General types of spoilage in meat * aerobic condition * surface slime (Pseudomonas, Achromobacter, Streptococcus, Leuconostoc, Bacillus, genus Micrococcus) * surface discoloration (Serratia marcescens, Pseudomonas, Micrococcus/Flavobacterium) * oxidation of fats * stickiness (molds) * whiskers (Thamnidium elegans, Mucor mucedo) * anaerobic condition * putrefaction, souring Cured meats addition of nitrates inhibit growth of microorganisms, spoilage same with fresh if stored improperly 9. angle and Other Seafoods.* spoiled by autolysis, oxidation or bacterial activity * factors influencing spoilage * kind of fish flat fish vs. round fish, fat fish deteriorates faster * condition of fish when caught exhausted spoil rapidly * kind and extent of contamination of the fish flesh with bacteria * temperature * use of an antibiotic ice or dip evidences of spoilage * brightness fades and dirty, white-livered discol oration appears * slime on the fish increases * eyes gradually give * gills light pink to grayish yellow * softening of the flesh.* development of off-colors 10. poultry * chief source of spoilage bacteria * bacterial growth takes displace on the surface and any cut surfaces and the decomposition products diffuse late into the meat * off-odor is noted when the bacterial count is at 2. 5 x 106 cfu/cm2 * Psuedomonas and Achromobacter * Micrococcus, Flavobacterium and Achromobacter * Surface of skin becomes slime, acid/sour odor 11. Milk headland type of spoilage * Souring or acid formation * bollocks up production * Proteolysis * Ropiness * Surface or throughout the milk.