Chapter – 5

Food Quality and Food Safety

In this post we have given the detailed notes of class 12 Home Science Chapter 5 (Food Quality and Food Safety) in English. These notes are useful for the students who are going to appear in class 12 board exams.

Chapter 5: Food Quality and Food Safety

Introduction

• Food is a major determinant of health, nutritional status, and productivity.  
• It is essential that the food we consume is wholesome and safe.  
• Unsafe food can lead to a large number of food-borne diseases.  
• Food-borne illness is a major public health concern globally.  
• In India, more than 9 lakh children under five years of age suffered from acute diarrhea in 2015-2016.  
• Food-borne illness can result in mortality, damage trade and tourism, lead to loss of earnings, unemployment, and litigation, and impede economic growth.  
• Food safety and quality have gained worldwide significance.  

Significance

• Food safety and quality are important at the home level and critical in large-scale food production and processing.  
• Advancement in technology and processing, higher per capita incomes, and increased consumer demand have led to a variety of processed foods.  
• Safety of such foods needs to be assessed.  
• Safety challenges faced globally and in India have changed significantly, and issues related to food quality and food safety have gained tremendous importance.  

Factors Responsible for Increased Importance of Food Safety and Quality

• More people are eating outside their homes due to fast-changing lifestyles and eating habits.  
• In commercial settings, foods are prepared in bulk and handled by many people, increasing the chances of contamination.  
• Food items are prepared many hours in advance and may spoil if not stored appropriately.  
• There are many processed and packaged foods, and their safety is important.  
• Pre-packaged individual spices, condiments, spice powders, and mixes are in demand, especially in cities and metros.  
• Quality of even raw foodstuff, besides processed foods, is of public health concern.  
• Logistics governing the transport of bulk food is complex, and there is a long gap between processing and consumption.  
• Risk assessment and safety management during mass production and distribution are critical.  
• Microbial adaptations, antibiotic resistance, altered human susceptibility, and international traveling have increased the incidence of food-borne microbial diseases.  
• Nearly half of all known food-borne pathogens have been discovered in the past 25-30 years.  
• There are still many food-borne illnesses of unknown etiology.  
• There is a need to detect, identify, and recognize emerging pathogens and establish active surveillance networks.  
• India is a signatory to the World Trade Organization (WTO) non-tariff agreement, which has provided greater access to world markets.  
• It has become essential to protect the safety and quality of foods and ensure that imported foods are of good quality and safe to eat.  
• Effective food standards and control systems are required to protect food production and facilitate trade.  
• All food manufacturers are required to meet the given standards of quality and safety and need to have their products regularly tested.  
• Pollution in the atmosphere, soil, and water, including pesticide use in agriculture, brings contaminants.  
• The use of additives such as preservatives, colorants, flavoring agents, and other substances makes the analysis of food for various components imperative.  
• There is a growing concern for safe, wholesome, and nutritious foods in a dynamic food business environment.  

Basic Concepts

• Food Safety: Assurance that food is acceptable for human consumption according to its intended use.  
• Toxicity: The capacity of a substance to produce harm or injury under any conditions.  
• Hazard: The relative probability that harm or injury will result when a substance is not used in a prescribed manner and quantity.  
• Hazards can be physical, chemical, and biological.  
• Physical Hazard: Any physical material not normally found in food that causes illness or injury, such as wood, stones, parts of pests, hair, etc.  
• Chemical Hazard: Chemicals or deleterious substances that may be intentionally or unintentionally added to foods, such as pesticides, chemical residues, toxic metals, preservatives, food colours, and other additives.  
• Biological Hazard: Living organisms, including microorganisms, that can cause illness or injury.  
• Food-borne Pathogens: Microorganisms associated with food that cause diseases.  
• Food-borne Diseases: Infections and poisoning caused by microbial pathogens.  
• Food Infection/Food Poisoning: Results from ingesting live pathogenic organisms that multiply in the body and cause disease, such as Salmonella.  
• Food Intoxication: Some bacteria produce harmful toxins present in food even if the pathogen has been killed, such as Staphylococcus aureus.  
• Contamination: The presence of harmful or objectionable foreign substances in food, such as chemicals, microorganisms, or dilutants, before, during, or after processing or storage.  
• Adulteration: The process in which the quality of food is lowered by adding inferior quality material or extracting a valuable ingredient.  
• Food Quality: Attributes that influence a product’s value to consumers, including negative attributes like spoilage, contamination, and adulteration, and positive attributes like colour, flavour, and texture.  
• Safety: A preliminary attribute and precursor of quality.  

Food Standards

• Effective food standards and control systems are required to integrate quality into every aspect of food production and service.  
• There are four levels of standards: Company Standards, National Standards, Regional Standards, and International Standards.  
• Company Standards: Prepared by a company for its own use.  
• National Standards: Issued by the national standards body, Food Safety and Standards Authority of India (FSSAI).  
• Regional Standards: Regional groups with similar geographical, climate, etc., have legislation standardization bodies.  
• International Standards: The International Organisation for Standardisation (ISO) and Codex Alimentarius Commission (CAC) publish international standards.  

Food Standards and Regulations in India

• Voluntary Product Certification: Voluntary grading and marking schemes such as ISI mark of BIS and Agmark.  
• Bureau of Indian Standards (BIS): Deals with standardizing various consumer goods, including food products, and runs a voluntary certification scheme known as the ‘ISI’ mark for processed foods.  
• Agmark: A voluntary scheme of certification of agricultural products (raw and processed) for safeguarding the health of consumers.  
• Food Safety and Standards Act (FSSA), 2006: Passed by the Indian Government to integrate all laws for regulating the quality of food.  
• Food Safety and Standards Authority of India (FSSAI): Established under FSSA, 2006, to consolidate various acts and orders that handled food-related issues.  
• FSSAI is responsible for laying down science-based standards for food and regulating their manufacture, storage, distribution, sale, and import to ensure the availability of safe and wholesome food for human consumption.  

International Organisations and Standards, Quality, Research and Trade in the Area of Food

• Several international organizations and agreements have played a role in enhancing food safety, quality, and security and facilitating research and trade.  
• Major organizations playing a key role include:
  • Codex Alimentarius Commission (CAC)  
  • International Organisation for Standardisation (ISO)  
  • World Trade Organisation (WTO)  

Food Safety Management Systems

• Issues related to food safety and quality have gone beyond just the avoidance of food-borne pathogens, chemical toxicants, and other hazards.  
• A food hazard can enter the food at any stage of the food chain, so adequate control throughout the food chain is essential.  
• Food safety and quality can be ensured through:
  • Good Manufacturing Practices (GMP)  
  • Good Handling Practices (GHP)  
  • Hazard Analysis Critical Control Points (HACCP)  

Scope

• The food industry in India accounts for about 26% of the gross domestic product (GDP) and will be one of the major growth areas in the years ahead.  
• This has given impetus to international trade and increased the responsibility to achieve appropriate safety levels.  
• The Indian Food Safety and Standards Act of 2006 reflects a major shift in food laws and seeks to provide greater consumer protection.  
• This changing scenario has widened the scope and increased career options/opportunities in this area.  

Career Avenues

• Professionals in this area need adequate knowledge and expertise in Food Chemistry, Food Processing and Preservation, Food Analysis and Quality Control, Food Microbiology, Food Laws, and Sensory Evaluation.  

• Career options include:
  • Quality Control Laboratories in the food industry:
    • Work in quality control labs to ensure food safety and quality.
    • Conduct various tests and analysis on food products.
    • May have roles as analysts or managers.
  • Food testing laboratories in the public and private sectors:
    • Perform tests on food samples to check for compliance with standards.
    • Work in public or private labs.
    • Roles include food inspectors and food testing personnel.
  • Specialist in HACCP:
    • Develop and implement HACCP plans to identify and control food safety hazards.
    • Ensure food safety throughout the production process.
  • Food Auditors:
    • Inspect food processing facilities to ensure compliance with safety and quality standards.
    • Verify adherence to regulations and procedures.
  • Quality Certification such as ISO:
    • Work with organizations to achieve ISO certification for their food safety management systems.
    • Help companies meet international quality standards.
  • Teaching and Academics:
    • Teach courses on food safety, quality, and related subjects.
    • Conduct research and publish academic papers.
  • Research:
    • Investigate various aspects of food safety and quality.
    • Develop new methods for food testing and analysis.
  • Scientific Writers:
    • Prepare scientific reports, articles, and other documents related to food safety and quality.
    • Communicate research findings and technical information.
  • Involuntary Organizations:
    • Work with non-profit organizations involved in food safety and quality advocacy.
    • Contribute to initiatives promoting food security and public health.

Additional Topics

• Food Additives: Substances added to food to preserve flavour or enhance its taste, appearance, or other qualities.  
• Food Preservation: The process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by microorganisms.  
• Food Packaging: The science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use.
• Food Labelling: The practice of displaying information about the nutritional value and ingredients of food products on their packaging.
• Consumer Awareness: Educating consumers about food safety and quality, including how to read food labels, handle food safely, and make informed food choices.

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