Food quality safety from pathogens

It has also become evident that microorganisms are continuously adapting to survive in the presence of previously effective control methods (Rico et ah, 2008). In response to safety concerns from these dilemmas, research intensified to address new techniques demanded in all steps of the production and distribution chain for maintaining required food quality that will at the same time inhibit undesired microbial growth (Rico et ah, 2008 Samelis et ah, 2002). Research has also shifted the focus to the potential implications of new decontamination techniques on pathogen behavior as well as on the microbial ecology of food products (Samelis et ah, 2002). 

After all the answers from the interviews had been uploaded, an expert analysed each supply chain for each of the seven defined criteria for quality and safety microbial toxins and abiotic contaminants potential pathogens natural plant toxicants freshness and taste nutrient content and food additives fraud social and ethical aspects. For example, an expert on freshness and taste would check each major step in a supply chain for tomatoes to determine if it fulfilled the definition of a CCP (HACCP, Principle 2) in relation to freshness and taste for this commodity. If the step was considered to be a CCP, the answers in the questionnaire that related to relevant substeps at this step would be reviewed, to assess the control procedures that were in use for this CCP. The expert would then fill in the text field, structuring the input to consist of the following points ... 

Despite the arrival of rapid genetic as well as immunological techniques for the detection of foodborne pathogens, evaluation of the microbiological quality and safety of foods is usually done in retrospect and is not in reality effective in protecting consumers from foodborne hazards. There still exists a predictive approach. As a result, predictive modeling has developed as an addition to traditional microbiological techniques (Mellefont, McMeekin, and Ross, 2003). 

Food analysis is a very important field that involves very different applications such as quality food processing, food and health safety, or development of new functional food among other. Therefore, there are many possible analytes all along the food chain, from the farm to the table. It can be cited as most common residues of herbicides/pesticides or veterinary pharmaceuticals, pathogenic microorganisms, and their toxins, toxic substances such as PAHs, additives, and substances related to food allergies, intolerances as well as controllers of food uptake. 

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