Skip to main content

Food science and Technology Short Definitions

Food science and Technology Short Definitions

  • Contaminants are any harmful substances accidentally or intentionally added to food, that make it unfit for consumption.
  • Double fortification and multiple fortifications refer to the addition of 2 or greater than 2 nutrients respectively to a particular food.
  • Enrichment is a method of restoration of vitamins and minerals lost during process. (Hoffpauer and Wright, 1994).
  • Food Additive may be a substance that is not consumed as a food by itself, but is added to food to boost its functional, physical and sensory attributes or to preserve it.
  • Quality Assurance (QA) is the process of planning, documenting and agreeing on a collection of guidelines that are necessary to prevent contaminants from entering into the food right from the procurement of raw materials to the distribution of the finished product.
  • Quality Control (QC) refers to all activities that are designed to determine the level of quality of the delivered food product. It involves verification and comparison of the output to desired quality levels.
  • Food fortification is that the addition of one or a lot of essential nutrients to a food, for the aim of preventing or correcting a demonstrated deficiency of one or more nutrients in a population or in specific population groups (FAO/WHO, 1994).
  • Food hygiene refers to the corrective and preventive actions taken in order to make sure that food has minimum or no contamination. It is important to safeguard the health of the consumer.
  • Food Quality refers to both the external (shape, size, color, texture, etc.) and internal (chemical and microbiological) characteristics of a food product that make it fit or unfit for consumption.
  • Good Hygiene Practice (GHP) is a policy/practice to ensure a prerequisite to confirm that safe and good quality food is provided to the consumers.
  • Good Manufacturing Practice (GMP) is a system for ensuring that food product are consistently produced according to quality and food safety standards.
  • Hazard Analysis critical point (HACCP) is a management system in which food safety is addressed through the analysis and control of hazards from raw material production, procurement and handling to producing, distribution and consumption of the finished product.
Labels:

Comments

Post a Comment

Popular posts from this blog

What is Food Contamination?

Food Contamination Food contamination  is a commonly used term. However, only a few people are aware of the exact reasons for food contamination and its effects on your health.  When food items are not handled or cooked safely, the disease-causing organisms such as bacteria, parasites, and viruses result in food contamination. The disease-causing parasites produce toxins that may also lead to food intoxication. In addition, the presence of pesticides, certain cleaning compounds, contaminate the food. The common reasons for food contamination are: Improper storing, handling and preparing food Improperly cleaned or sanitized utensils Contamination by flies, cockroaches, insects, and pests Different Types of Food Contamination There are a number of reasons that can lead to  food contamination . However, food contamination falls under four different categories which are: Biological contamination Chemical contamination Physical contamination Cross-contamination Biological Cont...
Post a Comment
Read more

Types of cross-contamination

Three main types of cross-contamination: Food-to-food, Equipment-to-food, and People-to-food 1.  Food-to-food Adding contaminated foods to non-contaminated foods ends up in food-to-food cross-contamination. this permits harmful bacterium to unfold and populate. Raw, undercooked, or improperly washed food will harbor massive amounts of bacterium, like enterics, clostridium perfringens, Campylobacter, coccus aureus, E. coli, and Listeria monocytogenes — all of which may damage your health if consumed.Trusted supply Foods that cause the highest risk of microorganism contamination embrace leafy  greens, bean sprouts, leftover rice, unpasteurised milk, soft cheeses, and shop meats, furthermore as raw eggs, poultry, meat, and food. For example, adding unwashed, contaminated lettuce to a contemporary dish will contaminate the opposite ingredients. This was the case during a 2006 E. Coli eruption that affected seventy one Taco Bell customers. What’s a lot of, leftovers unbroken within...
Post a Comment
Read more

گھر میں باغبانی کریں لمبی اور صحت مند زندگی پائیں

باغبانی ایک صحت مند اور تعمیری سرگرمی ہے۔ مطالعہ سے اَخذ کیا گیا ہے کہ  باغبانی اور اس جیسی سرگرمیوں میں باقاعدگی سے حصہ لینے والے افراد کی صحت، نفسیات، سماجی تعلقات اور مجموعی زندگی میں واضح بہتری دیکھی جاتی ہے۔ اس کے علاوہ، ماہرین کا ماننا ہے کہ ہفتے میں تین سے پانچ بار 30سے 45منٹ باغبانی کرنا، وزن کم کرنے کے لیے اچھی حکمت عملی ثابت ہوتی ہے۔ باغبانی کے باعث امراضِ دل کے خطرات کم ہوتے ہیں اور آسٹیوپوروسس (ہڈیوں کا بھُربھُراپن) میں بھی باغبانی مفید رہتی ہے۔ زمین کھودنے اور پودے لگانے سے ہڈیوں میں کھچاؤ پیدا ہوتا ہے اور پٹھوں کی اچھی ورزش ہوجاتی ہے۔ ساتھ ہی آپ کے جسم کی وٹامن ڈی کی ضرورت پوری ہوجاتی ہےکیونکہ باغبانی ایک آؤٹ ڈور سرگرمی ہے، جس میں سورج کی دھوپ اور کھُلی فضا میں کام کیا جاتا ہے۔ باغبانی کے ذریعے اسٹریس یعنی ذہنی دباؤ کم ہوتا ہے۔ ذہنی دباؤ بنیادی طور پر ایک خاص قسم کے ہارمون کارٹیسول کے خارج ہونے سے ہوتا ہے۔ ریسرچ سے ثابت ہوا ہے کہ باغبانی کرنے والے لوگوں میں یہ ہارمون باغبانی نہ کرنے والوں کے مقابلے میں کم خارج ہوتے ہیں۔ باغبانی کا فائدہ صرف باغبان کو ہی نہیں ہو...
Post a Comment
Read more