FOOD SAFETY AND QUALITY STANDARD 1

Concept of Food Safety

Food safety entails appropriate handling, preparation, use and storage of foods in manners that prevent foodborne illness (both chemical and microbial) and minimize microbial proliferation. Food safety is a very broad topic and includes safety precautions on pesticides, herbicides, chemical additives, and importantly microbes.

Food scientists, food processors and consumers focus most on microbiological quality because microorganisms are often too small to be seen with the naked eye and have the ability to multiplyprofusely every 15-20 minutes. Many of them produce toxins and/or cause infections; others cause spoilage and some both. They posegreat challenge to the food industry and thus designs of most food processing outlets are made with microbial quality in mind. This includes a number of techniques that should be strictly adhered to ward off potentially risk factors from coming into direct contact with food materials and food containers while at the same time lessen the effects of severe health hazards. Chemical contamination of foods, on the other hand includes residues of pesticides, herbicides, veterinary drugs, heavy metals and other extraneous matters in foods.

Appropriate handling, preparation, use and storage of foods in manners that prevent foodborne illness (both chemical and microbial) and minimize microbial proliferation. Food safety is a very broad topic and includes safety precautions on pesticides, herbicides, chemical additives, and importantly microbes. Food scientists, food processors and consumers focus most on microbiological quality because microorganisms are often too small to be seen with the naked eye and have the ability to multiplyprofusely every 15-20 minutes. Many of them produce toxins and/or cause infections; others cause spoilage and some both.

They posegreat challenge to the food industry and thus designs of most food processing outlets are made with microbial quality in mind. This includes a number of techniques that should be strictly adhered to ward off potentially risk factors from coming into direct contact with food materials and food containers while at the same time lessen the effects of severe health hazards. Chemical contamination of foods, on the other hand includes residues of pesticides, herbicides, veterinary drugs, heavy metals and other extraneous matters in foods.

To be continued.