Food Microbial Hazards, Safety, and Quality Control

2022 ◽  
pp. 67-98
Author(s):  
Aysha Sameen ◽  
Amna Sahar ◽  
Farwa Tariq ◽  
Usman Mir Khan ◽  
Tayyaba Tariq ◽  
...  
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Hazardous Substances ◽  
Health Food ◽  
Quality Management Systems ◽  
Safety Issues ◽  
Safety Assurance ◽  
Hygiene Practices ◽  
Food Quality And Safety ◽  
Novel Processing

Food is any material or substance eaten or drunk to provide energy and nutrients for the body's growth, development, and maintenance. Food can be considered safe if it is free from all hazardous substances that can affect consumer health. Food safety issues can place a high burden of responsibility on traders, government bodies, and international organizations. This chapter covers the hazards, their types, foodborne diseases, and strategies to ensure food safety and quality. Different food quality and safety assurance programs are discussed as well like quality management systems, HACCP certification, ISO 9000 family, good manufacturing practices (GMP)/good hygiene practices (GHP), total quality management (TQM), good working practices (GWP), good lab practices (GLP), etc. Moreover, the role of some novel processing technologies is also focused on in this regard.

Information Technologies in Quality Management Systems of Meat Product Chains

2011 ◽  
pp. 207-226 ◽  
Author(s):  
Miklós Herdon ◽  
István Füzesi
Keyword(s):  
Quality Assurance ◽  
Food Safety ◽  
Quality Management ◽  
Information Technologies ◽  
Meat Product ◽  
Tight Frame ◽  
Meat Industry ◽  
Quality Management Systems ◽  
Product Identification ◽  
It Support

At the beginning of the 21st century, the question of food safety is playing an accentuated role in the meat product industry. Important issues within this topic are the risk of bioterrorism, impurities in the food chain, and the ascendancy of consumer needs. The solutions to these problems are the introduction of modern quality assurance systems, product identification, and traceability. This chapter reviews the possibilities of IT support for these systems, as well as the potential advantages and their incidental costs. Within the tight frame of this paper – omitting the descriptions of technologies – we discuss the most important criteria of systems which may be able to solve today’s meat industry problems.

scholarly journals Food safety knowledge and hygiene practices among the staff of school feeding scheme in the basic schools of Sewoto, South Africa

2020 ◽  
Vol 2 (7A) ◽  
Author(s):  
Felix Kwashie Madilo ◽  
Pretty Z. Mgqibandaba
Keyword(s):  
South Africa ◽  
Food Safety ◽  
Food Poisoning ◽  
Good Health ◽  
Safety Issues ◽  
Hygiene Practices ◽  
School Feeding ◽  
Positive Correlations ◽  
Promotion Of Good Health ◽  
Safety Knowledge

The study was to evaluate the food safety knowledge and hygiene practices of the staff of the school feeding scheme in Soweto. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions respectively. A piloted self-administered questionnaire was used. All the respondents were female (100%) with majority being between the ages of 31 and 40 (40%) and had secondary education (63%). About 38 (90.5%) of the respondents indicated that food safety is important, hence, identified “promotion of good health 41 (97.6%), avoidance of bacterial infection 39 (92.9%) and prevention of food poisoning 39 (92.9)” as the major importance. Frequent hand washing 40 (95.2%); cleaning and sanitizing knives/cutting boards 40 (95.3%); checking best before date 39 (92.8); keeping kitchen surfaces clean (80.9%) and checking freshness/appearance of the food upon delivery (88.1%) were indicated as very important food safety and hygiene practices. However, they failed to agree that frozen foods, particularly meat are to be thawed using room temperature (4.8%) and also in the lower shelf in the refrigerators (26.2%) as the best practices. Spearman’s correlation coefficient revealed that no correlation exists between food safety knowledge and hygiene practices. However, there was strong positive correlations among educational level, knowledge and practices (P>0.05). Eventhough they have good knowledge and understanding of food safety issues, they still need training and workshops particularly in HACCP to cover-up the lapses.

Technologies for Monitoring the Safety of Perishable Food Products

2019 ◽  
pp. 190-225
Author(s):  
Pedro Dinis Gaspar ◽  
Pedro Dinho da Silva ◽  
Luís Pinto Andrade ◽  
José Nunes ◽  
Christophe Espírito Santo
Keyword(s):  
Food Safety ◽  
Thermal Exposure ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Issues ◽  
Current State ◽  
Food Packages ◽  
Food Quality And Safety ◽  
Monitoring Technologies ◽  
Current Concerns

Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among them, time-temperature integrators (TTI). Temperature is a major factor affecting food quality and safety during its life cycle. This parameter can be monitored using TTI devices on food packages, allowing users to know the thermal exposure. This chapter addresses food safety issues, namely factors related to microbial growth responsible for food deterioration. Moreover, TTI monitoring technologies are also described, focusing on features, advantages, disadvantages, applicability, and product examples. Analysis of the current state of TTI and technological evolution, a prediction is provided for future TTI devices designed for more assertive, traceable, safe, and quality food products.

Technologies for Monitoring the Safety of Perishable Food Products

2021 ◽  
pp. 63-98
Author(s):  
Pedro Dinis Gaspar ◽  
Pedro Dinho da Silva ◽  
Luís Pinto Andrade ◽  
José Nunes ◽  
Christophe Espírito Santo
Keyword(s):  
Food Safety ◽  
Thermal Exposure ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Issues ◽  
Current State ◽  
Food Packages ◽  
Food Quality And Safety ◽  
Monitoring Technologies ◽  
Current Concerns

Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among them, time-temperature integrators (TTI). Temperature is a major factor affecting food quality and safety during its life cycle. This parameter can be monitored using TTI devices on food packages, allowing users to know the thermal exposure. This chapter addresses food safety issues, namely factors related to microbial growth responsible for food deterioration. Moreover, TTI monitoring technologies are also described, focusing on features, advantages, disadvantages, applicability, and product examples. Analysis of the current state of TTI and technological evolution, a prediction is provided for future TTI devices designed for more assertive, traceable, safe, and quality food products.

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