Safety, and food quality

Considine, K. M., Kelly, A. L., Fitzgerald, G. F., Hill, C., and Sleator, R. D. (2008). High-pressure processing—Effects on microbial food safety and food quality. FEMS Microbiol. Lett. 281,1-9. 

The development and innovation of the agricultural and food industry rely generically on two fundamental axes food safety and food quality. The more and more complexity of the food chain demands the development of efficient traceability systems which guarantee the firmness of all chain links. In this context, a clear priority is defined in the development of molecular methods of detection, analysis and diagnosis. These methods should be rapid, of high sensitivity and should permit automated screening. 

Food Safety and Food Quality. Issues in Environmental Science and Technology, no. 15. Cambridge, U.K. Royal Society of Chemistry, 2001. 

Chlorinated Organic Micropollutants 15 Food Safety and Food Quality... 

The development and innovation in food industry rely basically on the concepts of food safety and food quality. However, lately, products as foodstuffs supplemented with compounds such as omega-3 acids, vitamins, fiber, and so on, which confer them particular properties sought by specific strata of society, have burst into the modern food industry providing products with a high added value. Obviously, as the food chain is increasingly... 

Reinemann, D. J., Gouws, P., Cilliers, T., Houck, K., and Bishop, J. R. (2006). New methods for UV treatment of milk for improved food safety and product quality. ASABE Paper Number 066088. ASABE. 

Organic Agriculture and Food Production Ecological, Environmental, Food Safety and Nutritional Quality Issues... 

The importance of water in foods begins with the hydrological cycle and concludes with the consumption of safe, wholesome, and plentiful foods. In between, water is a vital component in the various stages of food production and preservation. Water in the final food product, whether fresh or processed, profoundly influences the chemistry, microbiological safety, nutritional value, texture, appearance, and taste of the food. Because of this intimate relationship between water and food quality and safety, a more complete understanding of water and its properties, behavior, and influence, alone and in foods, is of prime importance. 

Cleaning is an essential part of the operational policy for food safety and product quality reasons. 

Waldron, K. W., Parker, M. L., Smith, A. C. (2003). Plant cell walls and food quality. Comprehensive Reviews in Food Science and Food Safety, 2, 101-119. 

The Division of Chemistry and the Environment of the International Union of Pure and Applied Chemistry (IUPAC) has recently approved the creation of an IUPAC-sponsored book series entitled Biophysico-Chemical Processes in Environmental Systems to be published by John Wiley Sons, Hoboken, NJ. This series addresses the fundamentals of physical-chemical-biological interfacial interactions in the environment and the impacts on (1) the transformation, transport and fate of nutrients and pollutants, (2) food chain contamination and food quality and safety, and (3) ecosystem health, including human health. In contrast to classical books that focus largely on separate physical, chemical, and biological processes, this book series is unique in integrating the frontiers of knowledge on both fundamentals and impacts on interfacial interactions of these processes in the global environment. 

Van Dael, P. Trace element speciation in food a tool to assure food safety and nutritional quality. In Ebdon, L., Pitts, L., Comelis, R., Crews, H., Donard, O.F.X., Quevauviller, P. (eds.) Trace Element Speciation for Environment, Food and Health, pp. 233-240. RSC, Cambridge (2001)... 

Food additives can enhance the safety and nutritional quality of a food or vice versa. By preventing oxidation of fat and easily oxidized vitamins, antioxidants ensure that safety is enhanced and the intended nutritional value of the food is delivered. Antibrowning agents such as sulfite retain phytochemicals and vitamins A and C but lower the amount of thiamine, folate, and pyridoxal. Sorbic acid can prevent... 

National Agricultural Biotechnology Council, Agricultural Biotechnology, Food Safety and Nutritional Quality for the Consumer, NABC Report 2, 1990, J.F. MacDonald, ed.. National Agricultural Biotechnology Council, Ithaca, NY. Young, A.L. and Lewis, C.G. Pediatric Clin. N. Amer. 1995. 42, 917-930. Bloch, A. Thomson, C.A. J. Am. Diet. A.ssoc. 1995. 95, 493-496. 

Department of Veterinary Services, Kenya Bureau of Standards Servicio Nacional de Sanidad Inocuidad y Calidad Agroalimentaria Ministry of Agriculture, Nature and Food Quality New Zealand Food Safety Authority, Meat Monitoring Service Ministerio Agropecuario y Forestal... 

The concern of public regarding food safety, hygiene, and food quality has greatly increased nowadays. 

Each selected commodity will be analysed, using the procedures developed for Hazard Analysis by Critical Control Points (HACCP), for each of the following seven aspects of safety and/or quality microbial toxins and abiotic contaminants correspondence with traditional values about proper food nutrient content and food additives harmful micro-organisms freshness and taste natural plant toxicants and adulterations. 

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