Food Science

INTRODUCTION HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical hazards from raw material production, procurement, and handling to final product manufacturing, distribution, and consumption. Management must be fully committed to the HACCP idea for a successful implementation of a HACCP plan. Top management's unwavering commitment to HACCP instills in company personnel the importance of creating safe food. HACCP is intended for use in all aspects of the food industry, including growing, harvesting, manufacturing, manufacturing, distributing, marketing, and food preparation. For example, current Good Manufacturing Practices (GMPs) are a crucial foundation for the formulation and execution of successful HACCP strategies. HACCP-based food safety systems have been successfully implemented in food processing factories, retail food shops, and food service companies. The seven HACCP principles are broadly acknowledged by

Strengthen Your Immune System  The first line of defense is choosing a healthy lifestyle. The following general health guidelines are the single best step in maintaining the natural functioning of the immune system. All parts of your body, including the immune system, work better when you are protected from environmental attacks, and these are supported by healthy lifestyle strategies: Don't smoke. Eat a diet high in fruits and vegetables. Exercise regularly. Maintain a healthy weight. If you drink alcohol, drink only in moderation. Get adequate sleep. Take steps to avoid infection, such as washing your hands frequently and cooking meats thoroughly. Try to minimize stress. Keep current with all recommended vaccines. Vaccines prime your immune system to fight off infections before they take hold in your body. Increase Immunity the Healthy Way     Many products on store shelves claim to strengthen or support immunity. But the idea of ​​raising immunity doesn't make much scientifi

Genetically Modified Food      Genetically Modified Foods (GMF) are comprised of organisms that have had their genes altered to introduce traits not created through  natural selection . Genetically modified foods (commonly fruits and vegetables) had been commercially available since the 1994.1 Modifying the genetic code of a fruit, vegetable or animal includes introducing a gene from any other organism. Genetically Modified Food Controversy and Critics      Critics argue that genetically modified foods need to be categorized in another way from conventionally produced food. They argue there may be uncertainty concerning the long-term health affects on consumers, in addition to the effect at the environment. For example, genetically modified organisms may squeeze out conventional fruits and vegetables from the environment. This in turn could effect animals, insects and different organisms that depend upon those plants to survive. Critics additionally worry that genes from genetically m

Food technology Solved MCQs Who is responsible for safe food handling in the food premises? (a) Head Chef (b) Owner (c) Anyone handling food (d) All of the above Food in the Refrigerator must be kept at: (a) 0ºC-5ºC (b) 0ºC-8ºC (c) 0ºC-10ºC (d) 0ºC-12ºC The food temperature ‘danger zone’ is between what temperature range? (a) 15ºC-75ºC (b) 5ºC-80ºC (c) 5ºC-60ºC (d) 0ºC-15ºC How can you tell if food has enough bacteria to cause food poisoning? (a) It smells bad (b) It tastes bad (c) It smells, tastes and looks bad (d) You can’t tell. It smell, tastes and looks normal The correct way to thaw food is: (a) Leave on the bench over night (b) In the refrigerator on the bottom shelf (c) In the sink (d) Cook it still frozen When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: (a) 100ºC (b) 37ºC (c) 75ºC (d) 50ºC Foods not likely to support bacterial growth are: (a) Fresh meat and poultry (b) Fish and seafood (c) Dried pasta, noodles or bre

Consumption of Sugar Sweetened Beverages and Weight Gain Over the past two decades, obesity has escalated to epidemic proportions within the US and many countries round the world. according to the world Health Organization (WHO), >1 billion adults throughout the world are overweight, with a body mass index (BMI; in kg/m2) ≥25. Of these, a minimum of 300 million are considered obese (BMI ≥30). within the united states alone, an estimated 129.6 million persons, or 64th of the population aged 20–74 y, are overweight, and 30 minutes of these 129.6 million are thought of obese. Similar trends are being seen among kids and adolescents, that could lead on to serious health complications in adulthood.  Overweight and obesity are associated with numerous comorbidities of great public health concern, together with hypertension, cardiovascular disease, diabetes, depression, and breast, endometrial, colon, and prostate cancers. The decreases in productivity and quality of life that result from

Effects of Beverages on Digestion Eating and Drinking together To drink a beverage while eating is really not necessary, and it could upset digestion generally. whether the drink is hot or cold, it's better to save it for after you have eaten  completely. according to Raw Food Explained.com, the drink interferes with digestions as a result of the digestive liquid and enzymes get carried out with the drink instead of staying in the stomach. Also, taking a swig of a drink may wash down food that has not been properly broken down through chewing and mix with saliva within the mouth. Cold Beverages Slow Digestion According to Susan E. Brown, PhD, cold foods and beverages slow down the speed of digestion as a result of they must be "heated up" before proper digestion can take place. Cold beverages are removed from the stomach more quickly. Those at room temperature keep in the stomach longer. that's why marathon runners attempt to hyperhydrate and drink cold water before a

Functional Foods The first definition of functional foods has been established in Japan. In 1991, the Japanese law entered the work definition “foods for specified health use” (FOSHU) which allowed the first health claims at the food labeling. The FOSHU can be foods which exhibit health effect, used as foods in a diet, and are in the form of foods not as supplements. A 2nd definition of functional foods developed by the “Functional Food Science in Europe” (FUFOSE): “Functional food is a food with certain beneficial results on one or more goal functions in the frame beyond the basic nutritional outcomes with a result the improved health state and properly being or reduction of risk of diseases. It is consumed as part of a normal diet and is not used in the shape of pill or capsule or any other form of dietary supplement” . Recently, the Functional Food Center (FFC) introduced a new definition for functional foods as: “Natural or processed foods that contains known or unknown biologicall

The Importance of Food Hygiene Food Hygiene, otherwise called Food Safety can be defined as handling, preparing and storing food or drink in the way that best reduces the risk of consumers becoming sick from the food-borne illness. The principles of food safety aim to stop food from turning into contaminated and causing food poisoning. With this in mind, ensuring that food is safe for human consumption is likely the most important part of the food preparation process. This ranges from what is known as farm to fork, which means from the farms all the way to your plate. This means that food hygiene is very important at home further as in the restaurant, retail store or food manufacturing plant. There has become an ever-increasing awareness of food safety by the general public and news agencies are reporting on food recalls and outbreaks much more often. Reviewing the available statistics, The CDC estimates that every year 48 million individuals get sick from a foodborne illness, 128,000

Materials use in Food Packaging Package style and construction play a big role in decisive the period of a foodstuff. The correct choice of packaging materials and technologies maintains product quality and freshness throughout distribution and storage. Materials that have historically been employed in food packaging embrace glass, metals (aluminum, foils, and laminates, tinplate, and tin‐free steel), paper and paperboard, and plastics. Moreover, a wider form of plastics are introduced in each rigid and versatile forms. Today's food packages usually mix many materials to take advantage of every material's useful, or aesthetic properties. As analysis to boost food packaging continues, advances within the field could have an affect on the environmental impact of packaging. The U.S. Food and Drug Administration (FDA) regulates packaging materials underneath section 409 of the federal Food, Drug, and Cosmetic Act. The first technique of regulation is through the food contact notifi

Roles of Food Packaging The principal roles of food packaging are to shield food merchandise from outside influences and injury, to contain the food, and to produce shoppers with ingredient and organic process info (Coles 2003). Traceability, convenience, and tamper indication are secondary functions of accelerating importance. The goal of food packaging is to contain food in an exceedingly in an exceedingly that satisfies trade necessities and shopper needs, maintains food safety, and minimizes environmental impact. Protection/preservation Food packaging will retard product deterioration, retain the useful effects of process, extend shelf‐life, and maintain or increase the standard and safety of food. In doing thus, packaging provides protection from three major categories of external influences: chemical, biological, and physical. Chemical protection minimizes integrative changes triggered by environmental influences like exposure to gases (typically oxygen), wet (gain or loss), or l

4 Basic Steps for Food Safety Each year scores of folks get sick from food sicknesses which might cause you to want you have got the respiratory disease. Food sicknesses may also cause serious health issues, even death. Follow these four steps to assist keep you and your family safe.  1. Clean  Always wash your food, hands, counters, and change of state tools. Wash hands in heat cleaner water for a minimum of twenty seconds. try this before and when touching food. Wash your cutting boards, dishes, forks, spoons, knives, and counter topnotch with hot cleaner water. try this when operating with every food item. Rinse fruits and veggies. Clean the lids on tinned goods before gap.  2. Separate (Keep Apart)  Keep raw foods to themselves. Germs will unfold from one food to a different. Keep meat, poultry, seafood, and eggs off from alternative foods. try this in your go-cart, bags, and fridge. Do not use marinades used on raw foods unless you bring them to a boil initial. Use a special chopp

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 the iceb