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From Wikipedia, the free encyclopedia

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to Public Analysts. Public Analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

Contents

Academic resources

  • Food Quality and Preference [1]
  • Journal of Food Quality [2]
  • Sensing and Instrumentation for Food Quality and Safety [3], ISSN: 1932-7587 eISSN: 1932-9954

Sean Julian Belgica

See also

References

  • Potter, Norman N. and Joseph H. Hotchkiss (1995). Food Science. 5th Edition. New York: Chapman & Hall. pp. 90-112.

External links

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