Chapter 1 food quality 2024

Outline Factors affect Concepts of food quality Food Properties of... Definition of Food Quality ¢ Group 1: Food Safety ¢ Group 2: Food Quality ¢ WRITE DOWN KEYWORD FOR EACH TERM ¢

Miz ste) ove a

Introduktioi and Food ee

Review the Syllabus

¢ Chapter 1: FOOD QUALITY

¢ Chapter 2: FOOD QUALITY MANAGEMENT

¢ Chapter 3: ISO 9001: 2015

¢ Chapter 4: HACCP SYSTEM

¢ SERMINARS

Review the Syllabus

Chapter 1: Food Quality

Outline

Factors affect Concepts of food quality Food

Properties of

Definition of Food

intended to be used as food or drink This includes any

ingredient incorporated into a food or drink, and any

substance that comes into direct contact with a food during

processing, preparation, or treatment

WHAT FOOD IS THIS ?

ls it wholesome food

or processed food?

Will you eat this food by

looing at its ingredients?

AN ALL-NATURAL F()()])

INGREDIENTS: WATER (75%), SUGARS (12%) (GLUCOSE (48%), FRUCTOSE (40%), SUCROSE (2%), MALTOSE (<1%)), STARCH (5%), FIBRE (3%) (E460, E461, E462, E464, E466, E467) AMINO ACIDS (GLUTAMIC ACID (19%), ASPARTIC ACID (16%), HISTIDINE (11%), LEUCINE (7%), LYSINE (5%), PHENYLALANINE (4%), ARGININE (4%), VALINE (4%), ALANINE (4%), SERINE (4%), GLYCINE (3%), THREONINE (3%), ISOLEUCINE (3%), PROLINE (3%), TRYPTOPHAN (1%), CYSTINE (1%), TYROSINE (1%), METHIONINE (1%)), FATTY ACIDS (1%) (PALMITIC ACID (30%), OMEGA-6 FATTY ACID: LINOLEIC ACID (14%), OMEGA-3 FATTY ACID: LINOLENIC ACID (8%), OLEIC ACID (7%), PALMITOLEIC ACID (3%), STEARIC ACID (2%), LAURIC ACID (1%), MYRISTIC ACID (1%), CAPRIC ACID (<1%)), ASH (<1%), PHYTOSTEROLS, E515, OXALC ACID, E300, E306 (TOCOPHEROL), PHYLLOQUINONE, THIAMIN, COLOURS (YELLOW-ORANGE E101 (RIBOFLAVIN), YELLOW-BROWN E160a), FLAVOURS (ETHYL HEXANOATE, ETHYL BUTANOATE, 3-METHYLBUT-1-YL ETHANOATE, PENTYL ACETATE), £1510, NATURAL RIPENING AGENT (ETHENE GAS).

1% cabbage leaf

”°t cabbage leaf

“st cabbage leaf

Composition - Macromolecules

¢ Protein

¢ Animal and Plant sources

¢ Functions in nature and processing

st cabbage leaf

Water

¢ Solid/ Liquid/ Vapor

¢ High surface tension

Serre-ordered

molecular siructure of hgqud water

Random

molecular siructure af vaporised water

Importance of Water

¢ Provides physical environment for essential biochemical reactions

¢ Serves as a reactant

¢ Stabilizer of body temperature

¢ Transport medium for nutrients and waste products

**Single most important factor for maintenance of living organisms**

Jowar, wheat, millet(bajra) ,rice Carbohydrates Gives energy

ie Beans and pulses

a Oil, ghee, etc

4 Fruits and vegetables.

"Complete the following chart with the correct information

a Beans and pulses Proteins Body building

so Oil, ghee, etc Fats Energy

Definition of Food Quality

¢ Group 1: Food Safety

¢ Group 2: Food Quality

¢ WRITE DOWN KEYWORD FOR EACH TERM

¢ DISCUSS WITH YOUR TEAM ABOUT THOSE

¢ PRESENT ABOUT THESE TERMS

Definition of Food Quality

Definition of Food Quality

resulting benefits

Definition of Food Quality

¢ Finally, quality designates desirable characteristics likely to

Ejutss justify ; for

example, forms of

production (organic farming, environmental consideration, and

animal welfare),

production areas

Authenticity Convenience i (designation of origin)

Definition of Food Quality

Food Quality

¢ Includes a variety of attributes which described

the suitability or acceptability of a food product:

e Consistency e Shelf life

Food Safety is one attribute of food quality

What is Food Safety?

e Assurance that food will not cause when prepared

and/or eaten according to its

Food Quality Versus Food Safety

¢ Most attributes can be readily observed

by sight, smell, or simple measurement

Food Quality Versus Food Safety

¢ Most food safety attributes can not be directly

observed, but instead require laboratory

procedures for their measurement

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Why is all of this important?

¢ Following appropriate food safety practices provides

assurance that the product is safe from a public health

Factors affect Food quality

Factors affect Food quality

1 Type of commodity

¢ The type of material being stored, whether it is cereal, pulse

or oilseed; entire grain or milled products

¢ Some varieties are much more susceptible to insect pests

than others

¢ Ex: grain that is unthreshed, such as paddy rice and

groundnut in shell, is much less susceptible to insects than threshed grain

Factors affect Food Quality

2 End use of the commodity

¢ Whether it be for animal feed or food for human

consumption;

¢ Commodities for local or national consumption or for export;

Factors affect Food quality

3 Duration of storage,

¢ The duration of storage, i.e transit, medium-or long-term; influence

the degradation of the commodity and what management practices will be needed to rectify any potential problems

¢ The life cycle of insect pest species in the tropics and sub-tropics

takes about a month

¢ If the commodity is only to be stored for a short period and is

uninfested or very lightly infested on intake, it would not be economic

to undertake any pest

¢ However, in six months this very light infestation could become

severe Then it will be necessary to undertake fumigation and/or

spraying with contact insecticide to restrict the damage.

Factors affect Food quality

4 Climatic conditions

¢ The climatic conditions to which the commodity was

exposed before receipt; what conditions are likely to occur whilst commodities are held in storage;

¢ Climate will play a very important role in determining what happens to a commodity in store

¢In hot, humid conditions food commodities will deteriorate

rapidly

Factors affect Food quality

5 Pest management practices

¢ What pest management practices have been put into place before receipt;

¢ the cost benefit of pest control;

¢ what pest control materials and equipment are available;

¢ what training in pest management have staff received;

¢ what pest control services are locally available and their cost

Dimension of Food Quality

¢ Food quality has an objective dimension, which is the

measurable physico-chemical characteristic inherent to a food product, and a subjective dimension framed by consumer

expectations, perceptions, and acceptance (‘fitness for

consumption’)

Dimension of Food Quality

Factors affect Food safety

°Hazards:

°Biological

«Chemical

°Physical

Factors Influencing Bacterial Reproduction

Understanding and Controlling Bacteria

What Bacteria Need to Grow

What Bacteria Need to Grow

Bacteria require certain nutrients to grow and Survive

Protein

Carbohydrates

Food composition influences microbial growth

Anaerobic breakdown of proteins yield foul-

foul-smelling amine compounds like Cadaverine

by the process of PUTREFACTION

What Bacteria Need to Grow

well in food that

is slightly acidic

or nearly neutral

(pH of 4.6 to 7.5)

What Bacteria Need to Grow

T - Temperature

-~ \* Most grow best between 41°F

| | and 135°F (5°C and 57°C), i.e

(8) ¢ Bacterial growth is limited when

food is held above or below the temperature danaer zone.

What Bacteria Need to Grow

Classification of bacteria by temperature requirements for

growth:

¢ Psychrophilic (cold loving) — generally grow best at temps below 0

‘F to 68°F and generally cannot grow above 77°F

¢ Psychrotrophs — grow best between 77°F and 104°F but can grow

elntA/l in and an fand at rafriqaratar tamne

¢ Mesophilic organisms — grow best at 86°F to 104°F but some grow

up to about 116'F All bacteria that affect food safety are in this

group although some may be considered psychrotrophic

¢ Thermophilic (heat loving) — Grow at high temps Not

pathogenic and do not produce toxins during spoil of

foods so do not affect food safety ARKANSAS FOOD

S&S INNOVATION CENTER

What Bacteria Need to Grow

T- Time

Foodborne bacteria need sufficient time to

grow and/or produce their toxins

¢ The more time bacteria spend in the

TDZ the more opportunity they have to grow to MID levels

Understanding and Controlling Bacteria

What Bacteria Need to Grow

M - Moisture

Most bacteria grow well in moist food

Need water in an available form to grow

Understanding and Controlling Bacteria

What Bacteria Need to Grow

M - Moisture

Moisture availability expressed as water

activity (a, )

a, = 1 > water a= 0 > totally dry

Bacteria most often grow in food with

a, 2 0.85

Most fresh foods: a, = 0.97 — 0.99

Understanding and Controlling Bacteria

What Bacteria Need to Grow

M - Moisture

A

Ay Microorganism 1.0-0.95 Bacteria

0.95-0.91 Bacteria

0.91-0.87 Yeasts

0.87-0.80 Molds

0.30-0.20 No microbial growth

Understanding and Controlling Bacteria

¢ Physically removing the

water — |.e drying or

baking Tà

¢ Adding ingredients that

bind water — sugar and

salt

Survey

When buying food, how important are the following for you

Summary

¢ Food quality vs Food Safety

¢ Most food quality attributes can be readily observed by

sight, smell, or simple measurement

¢ Most food safety attributes can not be directly observed, but instead require laboratory procedures for their

measurement

¢ Food quality has an objective dimension and a subjective

dimension