Chapter13 has outlined the concept of hygienic design'and hygienic practices'in controlling the safety of chilled food products. This chapter deals with hygienic practices, specifically those related to cleaning and disinfection. Contamination in food products may arise from four main sources: the constituent raw materials, surfaces
‘Genetically modified food’ has become the object of a heated debate by consumer activists and replaced irradiation’s leading role as a target. In this debate the term irradiation is frequently confused with radioactive contamination, especially after the Chernobyl accident. The allegation is made that the nuclear industry needs food irradiation badly in order to find some use for the waste from
Modified atmosphere packaging (MAP) may be defined as ‘the enclosure of food products in gas-barrier materials, in which the gaseous environment has been changed’ (Young et al, 1988). Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging over the past two decades. The potential advantages and disadvantages of MAP have been presented by both Farber (1991) and Parry (1993), and summarised by Davies (1995) in Table 16.1
Improving the nutritional quality of food is a key requirement for the food industry. There are a number of factors which have made this area one of growing importance, including:
People from different cultures have d ifferent ideas about the food. We may have our food likes and dislikes because of nutritious and religious reasons. However, far beyond these; they are also a result of the ways of life of d ifferent people. For example
