Microorganisms need specific conditions for their growth like suitable temperature, pH, and moisture. If we eliminate or alter any of these conditions, we can stop microbial growth in the food and hense food spoilage.In food preservation technoques one or more of the microbial growth conditions are eliminated to increase self life of the food. The aims of food preservation techniques includes prevention of contamination in the first place, to remove or reduce the numbers of contaminants, and to prevent microbial growth. Followings are the main strategies commonly used for food preservation. a.
After watching the Food Inc. documentary film and participated to in class discussion, I realized that people are living in a world that is featuring a totally wrong image of the food that individuals are consuming. People are blindly following the path of an unhealthy life that leads them to death. Population is restricted from information and people are being victims of a dirty and contaminated food era. People are being lied about the food they are eating and the fast food industry is bigger than never. The process that food is produced today has drastically changed and some aspects to talk about are: farmers are being manipulated; fast food is being supported by the government and consumers always have the choice of living healthy.
Farmers who choose to sustain the traditional way of farming techniques prefer to grow organic produce over genetically engineered crops while maintaining a successful business. Large corporations, on the contrary, benefit largely whilst using less energy by enduring larger profits with the aid of genetically modified food. Settling with locally produced organic produce is not only beneficial for consumer but also but also it could economically help hardworking local laborers(farmers) so that they may continue to grow and harvest their crops the way nature intended. Studies claim that biotechnology is no threat and are as safe, yet many questions remain in the minds of many consumers. Genetically modified foods are the new trend of a sustainable source of food and should be allowed in all countries because GMO’s are vastly comparable to
FOOD SAFETY AND HYGIENE INTRODUCTION Food hygiene and safety usually refer to contamination with microorganism or microbes, whereas in communicable diseases, the term infection agents is preferred. All over the world people are serieosly affected day by day that are caused by consuming unhygienic and unsafe food. we should have to give emphasis on good food hygiene practices to prevent and control the food borne diseases, food poisioning, dayeria, vomiting etc. food borne diseases result from eating food that contain infectious or toxic substances, we should eat the food free from contaminants such as microorganisms and chemicals. The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food.
Further, the ability of microorganisms to grow or multiply in a food is determined by the food environment as well as the environment in which the food is stored (Ray & Bhunia, 2008). Factors influencing food spoilage can be divided into four groups: intrinsic factors, which are an expression of physical and chemical properties of the foodstuffs themselves; extrinsic factors; processing factors; and implicit factors, which are a reflection of the synergistic or antagonistic effects between
In recent years, the genetically modified foods are popular to the society. However, their several benefits and risks should be concerned as they have important impacts to human beings. According to World Health Organization, the genetically modified organisms (GMOs) are defined as organisms such as plants, animals or microorganisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating or natural recombination. The technology is often called ‘modern biotechnology’ or ‘gene technology’ and ‘recombinant DNA technology’ or ‘genetic engineering’. It allows selected individual genes to be transferred from one organism into another and between nonrelated species.
As time passed by, food spoilage and food poisoning has been main concerns of people producing food in mass; cooked food and fresh vegetables rot and ended up in the bin as they are not fit for human consumption after a short period of time. Food developed bacterial growth, taste, colour and texture changed as it is exposed to air and lack the protection they need to survive temperature, time and micro-organisms. When food additives were introduced to food manufacturers it was a
GM Foods-Merits and Demerits Before acquiring genetically modified food, safety of that product should be assured to avoid hazardous effects ,one should know about benefits and its snag . . These foods are prepared by interpolating genes of alternative species into their DNA and this type of genetic variation is used in animals as well as plants .work is being carried out by experts on developing foods in order to check their disorder and disease causing property.Therefore manufacturers and researchers concentrate mainly on the advantages of consuming these modified foods.GM foods have ability to restraint some diseases and this is done by changing the DNA system of these foods .GM foods have also shown success in reducing those properties
Food wastage, one of the biggest concern in the world and also rasie up many issues in the food supply chain. The food losses and waste mainly take part in the food supply chain and caused by consumer behavior. The impact of food wastage can classified into two part, environment and economy. The analyses focus on the causes of food wastage, the impact of food wastage and provide ways to solve the problem. 1.0 Introduction Food is one of the basic needs for human, the supply and demand of food never decreased.
Most of them do not cause harm or often beneficial and some are pathogenic. Pathogenic bacteria can cause infectious diseases in humans. They constitute 66% of foodborne illnesses which are defined as diseases caused by consumption of contaminated food and water (Addis & Sisay, 2015). According to Journal of Antimicrobial Agents (n.d), street foods are among the contributors of foodborne illnesses. Moreover, the United States Department of Agriculture Food and Safety Service (n.d) indicated that ready-to-eat foods and even safely cooked foods may be subjected to cross-contamination as pathogenic microorganisms transfer from various food products such as meat, poultry, seafood or food handlers with poor personal hygiene.