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Food quality importance to the food industry
Importance of safety, sanitation and hygiene in the food industry
Total Quality Management System in food industry
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Recommended: Food quality importance to the food industry
The importance of Food Quality Control in Industry
Introduction
The importance of food quality control is becoming more and more demanding. Consumers are not only looking to purchase food that is only economical, tasty and healthy, but consumers want the reliability that the foods they are consuming are safe and will not cause any harm when it is prepared or eaten.
With the increasing rate of food industries worldwide, competitiveness of food industries and production, quality control is an essential building block to gain a quick, strong, competitive advantage in business, if the products meet/exceed the consumers’ expectations. This will provide consumer satisfaction and loyalty. Consumers will purchase with some disregard of quantity
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Enteriditis in Eggs
In September 2010, an outbreak of Salmonella Enteriditis was report in Austria. The outbreak occurred amongst employees, residents in student complex. Investigations took place to identify the outbreak source. 30 cases of gastro-enteritis were reported by the public health authority in September 2010. It was discovered after 66 people attained the outbreak case and having 14 lab confirmed cases that the outbreak cause was from the consumption of potato salad and cheese-sausage cold plate.
It was identified that cross-contamination had occurred during the preparation of the potato salad with the eggs having positive results of S.Enterditis.
It was discovered that a large hen holding premises in eastern Austria in two different districts were the egg source for the residence before the outbreak.
Two flocks of the premises had resulted as positive for S.Enterditis. It was also noted that environmental sampling would not have been the most efficient and effective ways of detecting the salmonella. This is due to a number of reasons; may have been sampling from the incorrect flock(s) and the flock(s) that may have caused the contamination, may not have been shedding any longer. (Hens stop shedding the bacteria after three weeks). (Eurosurveillence,
Also, to see if there were different serotypes between the egg vs. egg content cultures. The eggs were sanitized as part of a control measure to see whether that can be a method for eliminating the Salmonella.
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
Abstract: Salmonella is a bacterium that causes one of the most common intestinal infections in the United States - Salmonellosis. The chance of contracting this disease is significantly high, and more and more people are suffering from the symptoms and complications of Salmonella. This paper will discuss about the disease itself, the current outbreaks that are related to this disease, preventions and the treatments.
Salmonella is one of the most common causes of food poisoning. It is a gram-negative, aerobic (oxygen requiring), rod-shaped bacterium that can infect humans, birds, reptiles, and other animals. It results in the swelling of the lining of the stomach and intestines. Salmonella food poisoning occurs worldwide, however it is most frequently reported in North America and Europe. In the United States, Salmonella is responsible for about 15% of all cases of food poisoning (Salmonella food poisoning).
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
MacDonald, G. Jeffrey. "Chickens come home to roost in backyards around the USA." USA Today.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Salmonella typhoid bacteria have over 100 strains in the world today. Most cause illness in humans, but only a few of those strains cause the illness Typhoid Fever (Pike, 2014). Typhoid is a bacterium that has been very devastating to the human race for centuries. Typhoid thrives in undeveloped countries and countries with high populations and poor sanitation procedures. But, it is still a relevant disease here in the United States because of its ease of spread once someone is infected (Pollack, 2003). Antibiotic treatment is usually successful when treating Typhoid Fever, but it still has the ability to cause death, even with treatment of advanced medicine and antibiotics. When one thinks of salmonella, they will most commonly think of a food borne illness (food poisoning symptoms) caused by eating raw or undercooked animal products such as undercooked chicken or pork. That is the effect of some strains of the bacteria, but not the one that causes typhoid fever (Pike, 2014).
It is a member of a large group of rod –shaped gram- negative bacteria. More than 2500 different types of salmonella have been identified. According to the magazine by ( Allan,2014) ) types of salmonella can be divided into 2 groups ,one group is adapted to live only in humans and cause severe disease which affect the whole body but some of them can cause diarrhoea. Salmonella tophi are an important example which can cause 27 million cases of typhoid each year. The second group can infect warm-blooded and cold –blooded animals. This type can cause milder disease in humans and is mainly associated with food poisoning. They are referred to non-typhoid
Economic advantages of scale come from standardized purchasing and distribution processes. Unified quality and services are also key to chain operations globally. This is very complex to do in China as Chinese food is not highly standardized. Chinese food comes in many varieties and has very complicated production processes. Consequently, it is difficult to standardize the amounts of raw materials in the final product. Additionally, personal preferences and cooking experience levels of chefs significantly impact the quality of dishes. It is difficult to standardize the color, fragrance, taste and shape of a dish. Consequently, it is difficult to achieve the uniformity in chain operation. To improve the competitiveness of the Chinese food, technological innovation is required to standardize
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Government and food safety center are all working hard to develop the quality of the food, and we all hope our food problems would be solved as soon as possible. This is one of the most significant stuff to consider about in today 's society and also an effective way to improve gross national happiness. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we found the restaurant is not clean enough, call the food safety department and never go again. We have to work together to make a better living environment. And one day in the future, we live happily every single day, eat all the food we love, stay with people we love, enjoy every day and enjoy our
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
In food and beverage industry, product quality is one dimension that could able to judge by the consumers after the dining based on the taste of the food, the freshness of the food, the presentation and portion size (Brotherton, 2008). Product quality also often see from the attribute performance of the product. (Reid & Bojanic, 2012). The food suppliers have to understand the consumer's perception on the quality products since the quality product would be the impact on what the customers paying for and their repurchase intention the products in future (Grunert, 1997). Product quality would defined also excellence and for instance, the customer's perceived quality would defined as the judgemental of the customers towards the product quality either failed or success after experienced the products (Zeithaml, 1988). The product quality is defined as the tangible products and also the customers use the product quality to measure the output (Baker and Crompton, 2000).