Food Safety and Quality Control in Food Industry

Varghese, Suni Mary; Parisi, Salvatore; Singla, Rajeev K.; Begum, Anwara

doi:10.1007/978-3-031-06304-6_5

Cited by 5 publications

(4 citation statements)

References 31 publications

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“…The primary goal of microbial food safety is to prevent contamination of food by pathogens such as bacteria, viruses, and parasites, which can cause serious health problems in humans. Microbial food safety is an interdisciplinary field that involves scientists and experts from various disciplines, including microbiology, food science, public health, and regulatory agencies (Varghese et al, 2022). The importance of microbial food safety is highlighted by the increasing incidents of foodborne illnesses globally.…”

Section: Microbial Food Safetymentioning

confidence: 99%

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

Sami¹,

Haider²,

Imran³

et al. 2023

Bull. Biol. All. Sci. Res.

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The fusion of food microbiology and processing has given rise, to a field that encompasses food safety, quality and genetic enhancement. This convergence plays a role in ensuring the safety, nutritional value and overall superiority of the food we consume. By integrating knowledge of microbiology with genetic improvement strategies significant progress has been made in preservation methods and food processing techniques. Innovative processing technologies have proven effective in mitigating the presence of microorganisms and extending the shelf life of food products thereby enhancing food safety. Techniques such as high pressure processing pulsed fields and ultraviolet light have gained recognition for their ability to regulate microbial populations and maintain the nutritional integrity of food. This comprehensive approach to food safety combines principles from both microbiology and processing to address challenges and safeguard health. Concurrently strategies in the realm of food microbiology and processing strive to enhance the quality and nutritional value of our meals. Probiotics, which are microorganisms that offer health benefits are employed to promote wellbeing, bolster function and overall vitality. Through engineering probiotics can be customized to target health advantages. The presence of antibiotic microorganisms like Listeria monocytogenes and Salmonella poses a risk, to food safety. To tackle this problem various approaches are utilized, such as enhancement, focused antimicrobial techniques and rigorous compliance, with safety protocols. The utilization of rapid microbiological methods, such as PCR and metagenomics, enables improved monitoring and detection of evolving microorganisms, thereby enhancing food safety. DNA-based techniques are used to combat microbial food fraud, authenticate products, detect adulteration, and trace the origins of ingredients, all of which contribute to consumer trust and the integrity of the food supply chain.

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Section: Microbial Food Safetymentioning

confidence: 99%

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

Sami¹,

Haider²,

Imran³

et al. 2023

Bull. Biol. All. Sci. Res.

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show abstract

“…Regulatory and policy considerations in the realm of food deterioration are multifaceted, encompassing food safety standards, sustainability initiatives, and complex legal frameworks. Existing food safety protocols like the Hazard Analysis and Critical Control Points (HACCP) set guidelines for preventing spoilage, and national bodies such as the FDA and EFSA enforce stringent criteria for microbial activity in food [55]. Concurrently, sustainability and waste management are increasingly being embedded into regulations, emphasizing ecofriendly post-harvest handling and reduction of food waste [56].…”

Section: Regulatory and Policy Considerationsmentioning

confidence: 99%

A Comprehensive Review on Nature and Causes of Deterioration in Fruits and Vegetables

Jain,

Nidhi,

Ausari

et al. 2023

IJECC

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The issue of post-harvest deterioration in fruits and vegetables constitutes a critical concern, especially given the rising global food security challenges. The aim of this review article is to present a comprehensive examination of the diverse facets contributing to the deterioration of these valuable food resources, ranging from biological and environmental factors to economic implications and current preservation methods. One area of focus involves scrutinizing the gaps in the current body of knowledge, particularly the intricate molecular mechanisms governing enzymatic activity and microbial spoilage. Recent developments in technology also present intriguing possibilities for future research. Artificial Intelligence (AI) offers transformative potential in monitoring the quality of stored produce by predicting the onset of spoilage using complex algorithms. This work also delves into the prospects of employing the Internet of Things (IoT) for real-time assessment and control of storage conditions, which could revolutionize supply chain management and significantly minimize deterioration during transport. Another exciting avenue lies in the utilization of novel packaging materials especially those which are biodegradable and may be imbued with natural preservatives, a move that aligns well with global sustainability goals. Any such technological advancements must be scrutinized in the context of existing food safety standards and regulations, both at the national and international levels. These standards govern everything from permissible microbial activity levels to waste management, and are dictated by organizations such as the FDA and EFSA, as well as international frameworks like the Codex Alimentarius.

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“…Amongst, class 1 metals are very toxic and proven to exhibit serious health hazards as discussed above (13). Hence, determining the level of heavy metals in food and pharmaceutical products is essential, accordingly World Health Organization (WHO) advises adopting suitable methods and standards to ensure the safety level of metals in food and pharmaceutical products (14). According to WHO and FDA, the permitted limit for arsenic in food and pharmaceutics are widely varying from product to products.…”

Section: Introductionmentioning

confidence: 99%

ICP-MS-based quantitative analysis of multi-elements in commonly edible products using different microwave-assisted acid extraction (MW-AAE) methods

POTHURAJU,

Jagdale

et al. 2023

Preprint

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This study quantified 13 hazardous heavy metals in 24 edible products, sourced from Bihar, Uttar Pradesh, and West Bengal regions of India. An inductively coupled plasma-mass spectrometry (ICP-MS) was used for determining the 13 elements of ICH3D document including Class 1 (Arsenic, Cadmium, Lead), Class 2A (Cobalt, Vanadium, Nickle), Class 2B (Thallium, Palladium, Selenium, Silver), and Class 3 (Barium, Copper, Chromium). The certified reference material of 29-Analyte /IMS-102 peach leaves was used for validating the digestion procedure. The elements were extracted from food products using different microwave assisted acid extraction (MW-AAE) procedures viz. method A, B, and C under closed conditions. The ICP-MS conditions demonstrated more sensitive detection for cd (0.009 ppb), Co (0.0098 ppb), Ti (0.0049 ppb) and Ag (0.0006 ppb) and recorded more than 50 ppt (0.05 ppb) for As, Pb, Ni, V, Se and Ba with acceptable BEC levels in the linearity range of 0.1 to 2000 ppb (r2 > 0.9). The precision % RSD and the % recovery (IS: Y, Tb, Sc) for all food products was acceptable. Among the digestion methods, the method A demonstrated more superior detection to Cd, V, Ag, Cu, Ba and Cr, whilst method B detected Thallium. Both methods B and C were equally detected As and Pd. All digestions afforded Pb, Co, Ni, Th and Cu at precise levels. Amongst the elements, Hg, V, Ni, Pd, TI, Pt, and Sb were below the permissible limits whilst As, Pb, Cd, Se, Cr, Cu, Co, Ba, Mo and Ag, were above the limits. The principal component analysis for comparison of digestion procedures revealed that the method-A digestion afforded better extraction for sensitive detection, nevertheless correlation was significant for elements detection from methods A, B, and C.

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Food Safety and Quality Control in Food Industry

Cited by 5 publications

References 31 publications

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

A Comprehensive Review on Nature and Causes of Deterioration in Fruits and Vegetables

ICP-MS-based quantitative analysis of multi-elements in commonly edible products using different microwave-assisted acid extraction (MW-AAE) methods

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