World Library  
Flag as Inappropriate
Email this Article

Food quality

Article Id: WHEBN0000216150
Reproduction Date:

Title: Food quality  
Author: World Heritage Encyclopedia
Language: English
Subject: Food science, Revisions to Food Politics page, Food, ICA meat repackaging controversy, Food safety
Collection: Food Industry, Food Safety, Food Science, Food Technology
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Food quality

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 in the United States 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.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international quality institute Monde Selection is the oldest one[1] in evaluating food quality.[2] During the degustations, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation.[3] As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.[3]

Contents

  • Academic resources 1
  • See also 2
  • Notes and references 3
  • Bibliography 4
  • External links 5

Academic resources

  • Food Quality and Preference[4]
  • Journal of Food Quality[5]
  • Sensing and Instrumentation for Food Quality and Safety,[6] ISSN: 1932-7587 eISSN: 1932-9954

See also

Notes and references

  1. ^ Monde Selection represents one of the oldest and most influential organisations in terms of quality examination, espiritu-de-chile.com
  2. ^ Monde Selection, 2012
  3. ^  
  4. ^  
  5. ^ Springer. "Sensing and Instrumentation for Food Quality and Safety". Retrieved 15 April 2009. 

Bibliography

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

External links

  • "Hyfoma – Food Quality Laws, Standards and legislation". Hyfoma. 
  • "EHEDG international standard". 
  • "American Society of Quality Food, Drug, and Cosmetic Division". 
  • "Institute of Food Technologists Quality Assurance Division". 
  • "United Nation's World Food Programme Food Quality Control". 
  • "Food Quality Discussion Forum". 
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.