Ch 6 food quality & safety

• Significance

  Advancement in technology & processing, increased per capita income and better purchasing power, increased consumer demand and globalisation had led to varied processed foods being manufactured. The quality & safety of such products needs to be assesed.
• Significance

  * Production in bulk quantities leading to risk of contamination.

  * preparation in advance making proper storage crucial.

  * safety of processed & packaged food is imp

  * quality of raw food stuff is public health concern

  * risk assessment and safety management during mass production and mass distribution.

  * increasing incidents of foodborne microbial disease and there is a need to detect, identify, and recognise emerging pathogens and establish active surveillance networks nationally & internationally.
• Significance

  * effective food standards and control systems are required to protect food production within the country and to facilitate trade with other nations

  * Pollution in atmosphere, soil &water as well as use of additives and pesticides increases need for analysis.
• food safety

  assurance that the food is acceptable for human consumption
• Toxicity

  it is the capacity of a substance to produce harm or injury of any kind under any condition
• hazard

  relative probability that harm or injury will result when the substance is not used in a prescribed manner & quantity.
• Physical hazard

  any physical material not normally found in food which came illness or injury. It includes wood, hair, nails etc
• chemical hazard

  Chemical substances that may be added intentionally or unintentionally inthe food. It includes pesticides, toxic metals, food colours etc
• biological hazard

  living Organism and include Microbiological organisms. Those micro organisms associated with food and cost diseases are called Food borne pathogens
• Food infection or poisoning results from ingestion of Live pathogenic organism which multiply in the body & came diseases. Salmonella is a classic example.
• Salmonella

  it is found in the intestinal fact of animals. Raw milk and egg are also sources. heat destroys salmonella. Often salmonella is spread through Cross. contamination. They can reproduce quickly & double their number every 20 min. symptoms include diarrhera, Fever and abdominal cramps.
• food intoxication

  some bacteria produce harmful toxins which are present in the food even if the Pathogen has been killed.