Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods

Alvarenga, Verônica O.; Campagnollo, Fernanda B.; Prado-Silva, Leonardo do; Horita, Cláudia; Caturla, Magdevis Y.R.; Pereira, Eliene Penha Rodrigues; Crucello, Aline

doi:10.1016/bs.afnr.2018.02.004

Cited by 6 publications

(5 citation statements)

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“…There are two types of driving forces that impact the microbial safety of foods: intrinsic factors and extrinsic factors, i.e., food matrix inherent properties and the surrounding environment (the processing and storage conditions), respectively [45]. The food matrix and its surrounding environment undergo various changes from the time of harvest to consumption, which are considered potential contributors to product development [46]. To endure these changes, each microorganism has its own upper and lower threshold limits [47].…”

Section: Application Of Electrolyzed Water In the Food Industrymentioning

confidence: 99%

Application of Electrolyzed Water in the Food Industry: A Review

et al. 2022

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Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

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Section: Application Of Electrolyzed Water In the Food Industrymentioning

confidence: 99%

Application of Electrolyzed Water in the Food Industry: A Review

et al. 2022

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“…In general terms, a unit operation can be defined as a basic operation in a process. Conversely, a process can be understood as a set of unit operations that, starting from a certain raw material, results in a specific product, that is safe for consumption, stable under storage, and palatable ( 4 , 5 ).…”

Section: Unit Operationsmentioning

confidence: 99%

The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products

Tadini

Gut

2022

Front. Nutr.

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Civilization has begun around 3,500 BCE in Mesopotamia and the realization by people that they could manipulate food to preserve it, through sun drying, fermentation, freezing in the snow, or cooking by fire, was an important factor for the nomadic humans to start settling. Food by nature is subject to spoilage and the application of any kind of preservation method enables storage and weighted consumption. Throughout human history, many techniques have been developed and improved such as heat treatment, drying, freezing, extraction, mixing and the use of preservatives, among others. In the food industry of the modern world, each technique is implemented through sequential steps, known as unit operations. This opinion paper presents an overview of the main heating unit operations used in the food industry, highlighting their benefits to converting raw materials into palatable products with high quality and safe for consumption. Examples are presented to illustrate how several food products available in the market were submitted only to physical transformations based on scientific knowledge. However, there is a range of intensity in physical processing and the applied energy level depends on the nature of the food, target microorganism, storage conditions, type of packaging, and desired shelf-life. The importance of food safety is stressed since processed foods have been criticized for confusion between nutritious values and processing steps. There are still many challenges to the food industry to design the process in optimal conditions for food quality and with less environmental impacts and novel thermal and non-thermal technologies have been studied and implemented.

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“…Adequate control of the entire production chain is essential, considering that the introduction of these contaminants can occur at any stage of this chain. (Alvarenga et al, 2018). When effective and efficient hygienic and sanitary measures are adopted along the food production chain that can reduce risks to the consumer, provided that the products are used under the indicated conditions and for the purposes for which they are intended, they can be considered safe (Peretti & Araújo, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, the requirements related to aspects such as conditions of physical structure (location, structure, facilities, equipment, and utensils), human resources, pest control and control of the quality of the water to be used are increasing. This set of adjustments is one of the foundations for quality management, thus forming competitive advantage in the market (Alvarenga et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program

et al. 2023

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Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/ day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement instrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies.

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Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods

Cited by 6 publications

References 155 publications

Application of Electrolyzed Water in the Food Industry: A Review

Application of Electrolyzed Water in the Food Industry: A Review

The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products

Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program

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