3rd/4th Sem Food Safety & Quality Notes

ADI                         :   Acceptable Daily Intake Agmark                  :  Agmark grading & marketing Acts & rules BIS                          :  Bureau of Indian Standards BOAA                     :  Beta-oxalyl Aminoalanine BSE                      ...

Food Safety The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their homes and are unaware of the intrinsic quality of food that is served to them, even though their taste buds approve...

Microorganisms: Characteristics, Importance and Control   Microbiology (Greek, mikros—small; bios-life) is the science of small or microscopic organisms. The most important microorganisms relevant to biotechnology include bacteria, fungi, and viruses....

In most cases, micro-organism utilizes our food supply as a source of nutrient for their growth.This course can result in deterioration(decay)of food.The organism not only deteriorates the food but may also pose risks of disease to the human being on consumption of...

Codex Alimentarius The Codex Alimentarius is a collection of international food safety standards that have been adopted by the Codex Alimentarius Commission (the “Codex”). The Codex is based in Rome and funded jointly by the FAO and the WHO. In the early 1960s, the...

Food Spoilage & Food Preservation   Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological changes & make them unfit for human consumption. Numbers of...

Food preservation is essential for maintaining the quality and safety of various food products. Understanding the types and causes of spoilage is crucial for the success of food preservation techniques. In this blog, we will delve into the causes of food spoilage and...

Discover the hidden dangers of contamination in the food industry and learn about the various sources, from physical to biological, to ensure food safety and protect consumers.

Spoilage of Cereals and Cereal Products The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources e.g.  Of bacteria that infestaie pseudonuenadaceae, micrococcaceae, lactobacillaceae.  Washing &...

Food preservation is the process of preventing food spoilage and extending its shelf life. It is a crucial aspect of the food industry as it ensures that food is safe to consume and can be stored for an extended period. The objectives and principles of food...

  Uses of low temperature (refrigeration, chilling freezing) Uses of high temperature (pasteurization, boiling, canning) Dehydration (drying under the sun, mechanical drying, freeze drying, smoking) Fermentation Irradiation Chemical preservatives Class I preservatives...

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Lactic acid...

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of...

Vinegar Vinegar is a food product made by acetic acid bacteria that can ferment the alcohol in alcoholic liquids to acetic acid. Vinegar has been used for cooking and in the household and different industries due to its mildly acidic nature for many centuries. It is...

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites....

Food Intoxication It is a type of a food poisoning caused by the ingestion of toxins produced by living organisms or food themselves that is why it is called food intoxication. Every organism secretes some sort of toxin which can be either harmful or beneficial and...

Foodborne pathogens Foodborne pathogens or substances such as parasites or bacteria in food that cause illness or food poisoning, and in severe cases, death. or A pathogen–especially bacteria, for which the 'vector' is itself a food.   Foodborne disease...

Food safety is extremely important to prevent food-borne illness. Food-borne illnesses can cause a variety of symptoms. For small children, older adults, and people with weakened immune systems, symptoms can be severe and even life-threatening. The cause of most...

The list of Food Additives is longer but we are covering only those which are most common and are in our syllabus. Which are:- Preservatives Anti-Oxidants Sweeteners Food Colourings Flavourings Stabilisers & Emulsifiers Preservatives You can either go through the...

Food Contaminants A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are not intentionally added to food items, but there are probable situations where the...

This content is being optimised Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. Substance added intentionally or unintentionally that (1) makes food unfit for human consumption, such as animal...

Butter and Cream: Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities to butter. Cream is adulterated with gelatin and formaldehyde is added to increase the shelf life. Vanaspati is added to pure...

A.Detection from Milk: 1. Water: The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure milk either or flows slowly leaving a white trail behind it, whereas milk adulterated water will flow immediately without leaving a...

General characteristics 1. Bacteria are minute unicellular plant-like microorganisms. The length of a bacterial cell is about 1um and smaller than this in diameter. Bacteria are classified according to the shapes of their shells. Loops are spherical in shape, vacilli,...

The laws, regulations and administrative provisions governing food in general and food safety in particular, whether at Community or national level, covers any stage of production, processing and distribution of food, and also of feed produced for, or fed to,...

The Essential Commodities Act is an act of Parliament of India which was established to ensure the delivery of certain commodities or products, the supply of which if obstructed owing to hoarding or black marketing would affect the normal life of the people. This...

The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the WTO agreements, negotiated and signed by the bulk of the world’s trading nations and ratified in their parliaments....

Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the establishment of consumer councils and other authorities for the settlement of consumers' disputes and for...

Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing...

Total Quality Management, TQM, is a method by which management and employees can become involved in the continuous improvement of the production of goods and services. It is a combination of quality and management tools aimed at increasing business and reducing losses...

A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm. Risk assessment is defined for the purposes of the Codex...

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety from biological,...

Hygiene and Sanitization in Food Sector Maintaining safety and quality is essential in the entire chain of food products ranging from primary food production at the level of farmers, primary food processing at the farm, dairy, abattoir, and grain mills etc. Secondary...

Safe food is food which is free of contaminants and will not cause illness or harm. Our food is devitalized, colored, filled with chemicals, drugs and synthetic ingredients, polluted by agricultural and environmental chemicals and are grown on impoverished land puffed...

Genetically modified foods or GM foods, also known as genetically engineered foods or bioengineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering.  Common Genetically Modified Foods...

Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and user or consumer on the other hand. By way of labelling the manufacturer introduces his product to his distributor or...

A brain disorder in adult cattle that may be spread to humans through diseased meat. Bovine spongiform encephalopathy (BSE), commonly known as mad cow disease, is a transmissible spongiform encephalopathy and fatal neurodegenerative disease in cattle that may be...