food microbiology

1. Food Quality Control
Lecturer: Mr. Osman H. Ali

2. Quality
• Food quality is a sensory property that includes appearance, taste, nutritional value
(nutrient content), health benefit (functional ingredient) or safety (chemical,
physical, biological).
• It includes those attributes which affect consumer‟s choice for a product.

3. Need For Quality Food
•Major challenge for food industry is to maintain the food quality ; the reason being
well aware consumers.
•For this reason food industry has to adopt certain techniques in order to meet the
growing need of maintaining food quality; this is known as food quality control.
•The main issue which is considered while quality control process is to deteriorate the
level of microbes and other contaminants in food.

4. Basic tools of quality control

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