Food Quality And The Microbiological And Chemical Analysis Of Foods

Regulations for foods, served in public schools are a matter of great concern as it is essential for the purpose of creating a healthier lifestyle for children studying in public schools. The government has supported several children through the free education and free food program. But the quality of this food is not at par with the standard of the food quality approved by nutritionists so it needs to be changes.

The way we eat food has changed drastically in the past few decades. When I think of the process of how our food is made and produced, I think of a farm with happy animals lying around, eating healthy green grass, with bright blue skies. In the fields growing is sweet smelling fruit picked right when fresh, all in order to be taken to our grocery stores. Most people usually picture our food coming from a farm in this manner; however, this image is far from the truth. The food industry purposely wants us to picture faming this way because they want to hide the reality of how our farms actually look and operate.

While most the food products that are out in the market today can barely be considered food to some people, in my opinion, the majority of the people don’t know what is in the food products they buy but purchase these food products anyhow. I, myself being one of the people that don’t always know what is in the food products I purchase. After listening to the TED Talks and reading articles from Food Matters, my opinion of what can be considered “real food” has drastically changed. Although I already spend most of my time in the peripheries of the market, I do not spend all of my time there so I would like to challenge myself to following one of Michael Pollan’s rules and plan to “shop the peripheries of the supermarket and stay out of the middle” (15).

Because of technological advancements and efficient methods of food processing, In majority of developed countries food is a surplus then a deficit. With this excess in food items, people can eat just anything they want. Moreover, because of the stiff competition between companies choices are wider and prices are narrow. Furthermore, many have resorted to adding more sugar or flavorings, which ultimately enhance the food

The mechanics of the food preparations and the additives were called into question that led to the involvement of the Food Standards Agency and together with the local team from the Environmental Health. Since

The food industry today is deliberate in the way that is chooses to advertise its products. In collaboration with the cunning tact of marketing leaders, they play a major influence in our food environment by configuring our beliefs on what foods

This agricultural study will examine the problem of the contamination of food products through pesticide usage in the United States. The United States is s global leader in the use of pesticides for large-scale industrial production of food products, which define the threat to the environment and the health of human beings. The necessity of producing more food for increasing human populations poses a threat in the use of pesticides to increase crop yields. However, pesticides cause inadvertent effects on human health through the toxicity of these chemicals in food products. This effect is counterintuitive to the well-being and nutritional standards of a health growing population in this type of industrial food production. In essence, an analysis of the contamination of industrial food products will be defined through pesticide usage in the United States.

Food manufacturers ought to process foods in a safe manner with sound ethics, such that consumers are not at risk. This includes microbiological threats, glass splinters, pesticides and other detrimental substances do not affect food or lower its quality in any way. Often, consumers regard the eating experience as a primary factor when purchasing food

The Food Standards Agency deals with the safety of the food regime, established by Parliament to protect the public’s health and consumer interests in respect of food. It has a specific remit to provide consumer education. It is a Government agency, responsible to Parliament through Health ministers and to the devolved administrations. The Food Standards Agency has national offices in Scotland, Wales and Northern Ireland. (Food Standards Agency 2010)

mode of deterioration of many foods and is often responsible for the loss of quality and safety. Concern

Over the decades, numerous cases of food illness have occurred in the U.S due to poor hygiene in the workplace. Did you know that currently Santa Cruz and San Diego are experiencing a Hepatitis A outbreak? “ The contagious, liver-damaging illness has infected at least 568 people since November, mainly in San Diego, Santa Cruz and Los Angeles counties”(sanfrancisco.cbslocal.com). Like Hepatitis, E. Coli can be transferred via unsanitary conditions as well. The illnesses are prevalent in our environments today because industrial food companies have failed to protect our own safety, causing thousands of deaths from illnesses such as E. Coli and Salmonella. The failure to create any change is incredible being that “ foodborne illnesses kill approximately 5,000 Americans a year”(Crawford). However, consumers should not be the only ones concerned with the problem; producers should also take notice, being that it can also affect them both economically and physically.Thus, it is vital for we the people to stand up and speak out against poor hygiene in order to provoke a change.

Most Americans spend a large amount of money in processed foods, however, they do not think about the additives that are loaded in them. When foods are processed, not only are valuable nutrients lost and fibers removed, but the textures, natural variations, and flavors are also lost. Above all, what is left behind is a bland flavor which most people would not want to eat (Dr. Joseph Mercola 5). It is clear that no one desires to eat something unappealing. The food manufacturers priority is to make produce high quality taste, however they do not take into consideration what goes into their products as long as they make profit

The recent trend is advertising fresh and organic foods for nutrition and health benefits by using popular and manipulating phrases such as “Fresh is Best”. This has resulted in major retailers declaring their focus on fresh foods, such as Coles’ new “I Coles Freshed It” campaign. These changing habits also indicate that the consumers will now be seeking fresh and organic foods in lieu of available pre-packaged and preserved foods. However, research in the past decade illustrates that some fresh foods may not necessarily provide any more nutrition than preserved ones (University of Illinois Department of Food Science & Human Nutrition, 2001). In modern food preservation techniques, “preservation

When a manufacturer begins making a new food product, there are a number of different factors that are considered. For instance, they consider nutrition facts, as well as cost and growth of a product. Most importantly manufacturers consider consumers’ food color preferences. Prior literature review research tells us that in order for manufactures to consider consumers’ opinions they conduct study groups.

Verification. The application of methods, procedures and tests in addition to the monitoring, to determine compliance with the HACCP plan, (including prerequisite programmes.)Part of verification is validation, obtaining evidence that elements of the HACCP plan are effective, for example what evidence has been obtained to prove a satisfactory temperature for