Table of Contents
Q.1. Define “food additives”. Explain different food additives used in food preparation in form of sweeteners, antioxidants, preservatives, colours and flavours.
Food additives can be defined as a substance or a mixture of substances other than the basic food stuff which is present in food as a result of any aspect of production, processing, storage or packaging. Food additives are used intentionally and are expected to become a component of the food to which they are added. They prevent deterioration and thereby prolong shelf life. They enhance sensory qualities and make the food attractive and appetizing for the consumer. They also provide and improve the functional property of the food and improve or maintain the nutritional value. They also facilitate processing, packaging, transport or storage of food.
1.Sweetners
-Add sweetness with or without extra calories
-Used in beverages, sweets, confectionary, processed foods
-Eg: Sucrose, glucose, aspartame, sorbitol, corn syrup, aspartame, sucralose
2.Antioxidants
-Delay rancidity and prevent changes in colour, flavor or texture -Used in oils and margarine, cereals, dressings, baked goods
-Eg: Butylated hydrocyanisole, butylated hydroxytoluene, tocopherols
3.Preservatives
-Prevent food from microorganisms
-Used in fruit beverages, baked goods, cured meats etc
-Eg: Sodium benzoate, calcium propionate, citric acid, sodium nitrate, calcium sorbate
4.Colours
-Correct natural variations in colour and enhance colours that occur naturally -Used in Sweetmeats, candies, cheese, jams, soft beverages, pie fillings etc -Eg: Sunset yellow Indigo carmine, fast green, annatto extract, caramel, saffron
5. Flavours
-Enhance flavor already present In food -Used in processed foods
-Eg: MSG, hydrolyzed soy protein
Q.2. Food borne illness is caused due to lack of knowledge about food hygiene, kitchen hygiene and personal hygiene. Discuss in brief.
Food borne diseases are illnesses that are either infectious or toxic in nature, caused by agents which enter the body through the ingestion of food. Such illnesses may strike one person or hundreds of persons in a single outbreak, and may be only mildly and temporarily unpleasant, or fatal. They are microbial and non – microbial in origin.
The root cause of any food borne illness is the consumption of contaminated food. The food could be contaminated with the microorganism itself, or a toxin from a microorganism.
The presence of such toxins and microorganisms needs to be eradicated so as to prevent any such diseases from spreading through food. It is important to have knowledge about food hygiene, kitchen hygiene and personal hygiene to make sure that the food that is being handled and served to people is free from any kinds of microbial growth, or toxic presence. Good hygiene practices and preventive measures for stopping food borne diseases are closely related to each other. And It is due to the lack of knowledge of good hygiene practice and lack of awareness of preventive measures that food borne illness are caused.
Q.3. Write short notes on:
(a) PFA
The prevention of Food Adulteration Act was promulgated in 1954 for preventing adulteration of food. It is a mandatory law which covers both primary and processed foods. It aims at protecting the consumer from food that are impure, not safe, or falsely labeled.
An article of food shall be deemed to be adulterated:-
1. if the article sold by a vendor is not of the nature, substance or quality demanded by the purchaser and is to his prejudice, or is not of the nature, substance or quality which it purports or represented to be
2. if the article contains any other substance which affects, or if the article is so processed as to affect, injuriously the nature, substance or quality thereof
3. if any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect injuriously the nature, substance or quality thereof
4. if any constituent of the article has been wholly or in part abstracted so as to affect injuriously the nature, substance or quality thereof
5. if the article had been prepared, packed or kept under insanitary conditions whereby it has become contaminated or injurious to health
6. if the article consists wholly or in part of any filthy, putrid, rotten, decomposed or diseased animal or vegetable substance or is insect-infested or is otherwise unfit for human consumption
(b) FSSA
An Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto. The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety and Standards Authority of India (FSSAI)
- Framing of regulations to lay down food safety standards
- Laying down guidelines for accreditation of laboratories for food testing
- Providing scientific advice and technical support to the Central Government
- Contributing to the development of international technical standards in food
- Collecting and collating data regarding food consumption, contamination, emerging risks etc
- Disseminating information and promoting awareness about food safety and nutrition in India
(c) FSSAI
Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health & Family Welfare, Government of India.The FSSAI has been established under the Food Safety and Standards Act, 2006 which i s a consolidating statute related to food safety and regulation in India.FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety. The main aim of FSSAI is to
- Lay down science-based standards for articles of food
- To regulate manufacture, storage, distribution, sale and import of food
- To facilitate food safety
(d) CAC
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety. The Commission’s main goals are to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection. The Codex Alimentarius covers all foods, whether processed, semi-processed or raw. In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology. It also contains guidelines for the management of official i.e. governmental import and export inspection and certification systems for foods.
(e) WTO
The World Trade Organization (WTO) is an intergovernmental organization which regulates international trade. The WTO deals with regulation of trade between participating countries by providing a framework for negotiating trade agreements and a dispute resolution process aimed at enforcing participants’ adherence to WTO agreements, which are signed by representatives of member governments and ratified by their parliaments. Among the various functions of the WTO, these are regarded by analysts as the most important:
• It oversees the implementation, administration and operation of the covered agreements
• It provides a forum for negotiations and for settling disputes
Q.4. Discuss factors favourable for the growth and multiplication of microorganisms.
Factors favourable for the growth and multiplication of microorganisms:
1. TEMPERATURE
Microorganisms have optimum growth temperature .They do not grow above or below a specific range of temperature. Bacteria can grow and survive under more extreme conditions than those tolerated by any of the molds or yeasts. Bacteria’s are classified as:-
Psychrophiles – 68 °-77 °F (45 °F) (0-20 °C)
Mesophiles – 98 °F (20 °-45 °C)
Thermophiles – 110 °F (45 °-60 °C)
Moulds can grow and can survive under more extreme conditions than can the yeasts.
2. WATER
Microorganisms grow in aqueous solutions. A term, “water activity (aw)” express the degree of availability of water in foods. Foods with high water content deteriorate fast. Leafy vegetables, fruits, meat, milk deteriorate rapidly. Fruits & vegetables can give of moisture from respiration & transpiration even when packed in a moisture free package. This moisture is enough for microorganisms to grow.
3. pH (hydrogen ion concentration)
Moulds, yeast grow best at PH on the acidic side of neutrality as do some bacteria. Many species of bacteria grow at PH which are at neutrality or slightly on alkaline side. Extreme PH for bacteria (PH 4 – PH 11)
4. NUTRITIONAL REQUIREMENTS OF MICROBES
Microorganisms especially bacteria vary greatly from species to species. In the presence of some inorganic salts some bacteria can utilize the nitrogen in air to form proteins and carbon dioxide in air to obtain energy they also use lactates as source of energy. Moulds and yeast like bacteria require basic elements – carbon, hydrogen, nitrogen, phosphorus, sodium, sulphur etc. as well as vitamins & other organic compounds.
5. OXYGEN REQUIREMENT
Some bacteria are aerobic that is they require oxygen for growth. Some both presence and absence (facultative aerobes/ anaerobes) bacteria that do not require oxygen – anaerobes. Moulds & yeast require.
OR State and explain the beneficial and harmful effects of microorganisms with examples.
BENEFICIAL EFFECTS
Microorganisms play an important role in food industry, they are used in production of various food products. Beneficial microbes, if consumed within limit, have health benefits. They help in preventing the growth and multiplication of harmful organisms. They can also be useful in the preservation of food.
Fermentation and Role of Lactic Acid Bacteria
The conversion of carbohydrates to alcohols and carbon dioxide or organic acids by yeast, bacteria or a combination under anaerobic conditions. Based on the source of microorganisms, food can be fermented In three ways:
- Natural fermentation
- Back sloping
- Controlled fermentation
Some application in the food industry
1.Fermentation in dairy products – Cheese, yoghurt, buttermilk, sour cream, probiotic milk and curd
2.Fermented vegetables – Sauerkraut, kimchi, vegetable pickles, pickled olives, cucumber, carrots, beans, peas and corn
3.Fermented cereal products – Breads, pizza, idli, dosa, jalebi, sour rice, angkhak
4.Fermented legume products– Soy sauce, tamari sauce, miso, tempeh, natto, Punjabi waries, tofu, papadam
5.Alcoholic beverages- Wine, beer, spirits
6.Fermented meat products- Salami, pepperoni, sausage, pickled meat, nahm, thuringer
7.Fermented fish products- Fish sauces, pickled fish, bagoong, tarma, paak, mamoni
8.Other fermented foods– Vinegar, red palm oil, organic acids, enzymes, flavours, amino acids, vitamins
HARMFUL EFFECTS
Except for congenital diseases, all other diseases are caused by certain microorganisms. Such microbes are called pathogens. They may affect or damage the whole body system or some specific tissues or organs. Some human diseases caused by pathogens are cholera, rabies, mumps, malaria etc. Plants and animals are also victims of these microbial effects.
- Some microorganisms need vectors or agents for their transmission.
- Microorganisms are specific to their host. Some diseases affect only animals like Anthrax but they can be transmitted to human also. The diseases affecting animals and plants can decrease quality and yield of the product and may lead to investment loss. Therefore it is necessary to control microbial growth.
- The harmful microorganisms not only damage human body but also the food we eat, clothes etc. Sometimes they multiply on food and release toxic products hence cause food poisoning.
- Even though microorganisms are helpful and beneficial in various ways, they can be the reason of death in another way. Therefore, it is always beneficial to stay safe and follow healthy routines.
Q.5. TQM is a quality assurance system. State its elements and applications.
Total quality management is an integrative philosophy of Management which involves the application of quantitative methods and human resources to improve the quality of raw material, processes applied in the preparation of a product or service apply to the consumer or customer. It is a continuous ongoing process which needs to be evaluated and modified from time to time.
The objectives of total quality management are:
1. Achieving high productivity with minimum production costs
– Increasing speed of food production
– Reducing food production time
– Minimising the cost of labour and other other overheads
– Judicious utilisation of ingredients and other necessary resources
2. Developing a system involving the approach of right first time’ and ‘zero defects’ by the following means:
– Using high quality raw materials and equipments and utensils and serving crockery and cutlery
– Employing the process of preparation skill and equipment which would provide the highest possible efficiency
– Producing safe and Wholesome food
3. Encouraging the involvement of all staff members to contribute towards continuous improvement of the following:
– Quality and process control achieved so far
– Efficiency of food production and judicious are alternative utilisation of resources
– Work culture and work environment for each member of the staff and management across all levels
4. Evaluating the quality management system through the following means:
– Taking feedback of customers and sharing with management, staff and supplies of raw material and equipment
– Keeping an eye on on eye on the profit loss records of the catering establishments
These objectives can be met by taking the following steps:
– Strategic planning. Developing a detailed plan of action helps to ensure that the catering units I’ll be able to meet the objectives of zero defects and improve quality
– Managing the quality of ingredients and equipment
– Process management such as insurance network flow and efficient and timely food preparation
– Ensuring customer satisfaction by taking their feedback regularly
– Assessing performance and promoting teamwork
– Facilitating periodical Medical checkups and training of employees and management and rewarding efficient contributors
– Discussing failures and identifying floors in the entire process so that timely necessary changes can be made
Q.6. List basic components of food labeling.
A food label can be described as a piece of information given on paper, plastic, cloth, metal or any other material attached to or printed on a food product. A good label is simple, easy to read and understand. A label not only helps to identify a product it also acts as a means of advertisement and can help provide a competitive edge over other similar products in the market. Food labelling is compulsory and must adhere to the specifications given by the food safety and Standards regulations 2011
Basic components of a label:
– Every pre packaged and packaged food must have a label
– Information given on the label should be in English or Hindi. Other languages can also be used but as a means of translation of the information already given in the first two languages.
– No false, deceptive or misleading claims should be given on the label
– Label should be attached or applied to the container in such a manner that it does not get detached during handling from the manufacturer to the customer
– Contents of the label should be clear prominent and readily legible by the consumer under normal conditions of purchase and use
– If the container is covered by a wrapper, either the wrapper should have all the contents of the label, or the contents of the label on the containers should be readily legible through the outer wrapper.
OR (a) What are the basic principles of HACCP? The Seven HACCP Principles
Principle 1: Conduct hazard analysis.
Plants determine the food safety hazards identify the preventive measures the plant can apply to control these hazards.
Principle 2: Identify critical control points.
A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Develop critical control point monitoring procedure
Monitoring activities are necessary to ensure that the process is under control at each critical control point. FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Create protocols for critical control point deviations
These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Ensure correct record keeping and documentation
The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Principle 7: Verify effectiveness of the HACCP system
Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.
Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one of several verification activities. the occurrence of the identified food safety hazard.
HACCP is extreme importance because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
(b) State the sources of contaminations.
Various sources of food contamination are as follows:
1.Plants- Though the number of microbes in the interior of plant foods is nil or very small, sometimes, coliforms. Pseudomonas, lactobacillus, yeats are found in the inner tissue of healthy fruits
2.Animals- The surface flora, and more importantly, the flora of the respiratory tract and intestinal tract are the sources of microbial contamination. The hides, hooves and hair of animals, and feet and feather of birds are loaded with undesirable organisms. They also release microbes through excretion and secretions. On slaughtering, the microbes from the skin and respiratory tract get transmitted to the carcass and product
3.Sewage- On being used untreated as a fertilizer in food crops.
4.Soil- Different types of moulds, yeasts and bacteria are found in soil. Washing and cleaning are processes that remove soil from the surface of the plant
5.Water- Natural flora in addition to contaminants in the form of microbes form soil, animals and sewage. Surface stored water has more microbes as compared to underground water
6.Air- Microbes don’t grow in the air, they merely exist there. The ones which can survive in low moisture, live the longest. Microbes adhere to soil particles in the air or in the moisture droplets. Air currents increase the number of microorganisms while dryness reduces them.
7.Handling and processing- Food may get contaminated during handling and processing through the equipment, the packaging material and personnel. Such contamination can be minimized by santising the equipments and using adequate packaging materials and maintaining hygiene.
Q.7. (a) Explain risk analysis with its components.
Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. The risk analysis paradigm consisting of risk assessment, risk management and risk communication functions is internationally accepted as the best means to develop food safety standards and systems for global food safety.
It provides national food safety authorities with a systematic and disciplined approach for making evidence-based food safety decisions. It is used to:
- develop an estimate of the risks to human health and safety
- identify and implement appropriate measures to control the risks
- communicate with stakeholders about the risks and the measures applied
The risk analysis approach will also enhance communication and coordination between public and private sectors, eg. scientists with policy makers, inter-Ministerial and government with food chain operators.
Components of risk analysis are:
1.Risk assessment
- First step of risk analysis
- Objective is to quantitatively predict the possibility of harm caused by a hazard with least amount of uncertainty
- Comprises of four steps
- Identification of hazard
- Assessment of the effect of the hazard on health
- Identification of population most prone to exposure to the hazard
- Risk characterization
2.Risk management
– Based on the results of risk assessment, appropriate control and preventive measures are adopted under the steps of risk management
3.Risk communication
– It is a multidimensional process which envolves an exchange of information pertaining to risk assessment and opinions on risk management.
(b) List points to improve the quality of risky street vended food.
Street vended food is very popular in India. It is quick to eat, usually full of robust flavours and easy on the pocket. All these factors attract us to street vendors for what they have to offer. As much as they sound and are tempting, what we forget to realise is that a lot of these street foods are extremely risky to consume and might cause food borne diseases in terms of infection or intoxication, eventually and most commonly leading to food poisoning. Following are a few ways in which the quality of the street food can be improved:
- Try getting street vendors to enrol for course like Hunar se Rozgar In Government institutions
- Train the vendors for safety norms.
- Implementation of the 3 Es of food safety
- Use of hairnets
- Use of gloves
- Use of mineral water from a reliable source
- Keeping food covered all time time
- Using disposables to serve food if efficient washing of serving wares in difficult to implement
- Regular washing of hands of the food handler
- Proper provision of disposal of used plates