food safety case study..
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The document discusses a 1959 case study of adulterated cooking oil in Morocco that poisoned over 10,000 people. The oil had been adulterated with jet engine lubricant containing tricresyl phosphate, an organophosphate compound. TCP is toxic and caused nausea, vomiting, paresthesias, diarrhea, headaches, abdominal pains, vertigo and drowsiness in those exposed. The adulteration occurred to increase profits by reducing purity and adding inferior substances. Adulteration can harm public health and lacks nutritional value. Various foods are intentionally or incidentally adulterated for economic gain.
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The document discusses the various raw materials used in bakeries such as flour, sugar, fats, eggs, salt, leavening agents, moistening agents, and emulsifiers. It provides details on the types, sources, and functions of each raw material ingredient. Key raw materials include flour as the backbone, sugar for sweetness and texture, fats for tenderness and shelf life, and yeast for leavening in yeast-raised goods.
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Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
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Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
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Computer aided sensory evaluation
1. The document discusses how computers can be useful for sensory evaluation through the development of integrated software and hardware like e-tongues and e-noses.
2. It provides examples of Compusense Five sensory evaluation software which allows designing and running comprehensive sensory tests.
3. A case study is presented that developed a computerized sensory analysis system using a light pen for input that reduced testing and analysis time.
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This document discusses non-enzymatic browning in foods. It describes the main types of non-enzymatic browning reactions, including the Maillard reaction, caramelization, ascorbic acid browning, and metal-polyphenol browning. It also outlines factors that influence the Maillard reaction such as temperature, pH, water activity, and methods for preventing non-enzymatic browning including controlling environmental conditions and using preservatives like sulfur dioxide.
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Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
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See more
https://goo.gl/YSupoK
https://goo.gl/eFG6dz
https://goo.gl/Zxybbj
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
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The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Food additives
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
Food flavors
Food Flavors definition, Examples for food flavors, Types of food flavors, Natural food flavorings, Synthetic - Nature identical food flavorings, Artificial food flavorings, Biosynthesis of food flavorings - source from plant, animal, microorganism, chemically, Biosynthesis of vanilla food flavorings, Butter food flavorings. Summary of food flavorings. Mainly used chemical food flavorings. Chemical structure of food flavors. Vanillin history, biosynthesis, uses.
Shelf life of food
The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
Acceptance-preference test
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
Different mixing techniques of dough during bread manufactutre
Detail description of different mixing techniques of dough used in industries during bread manufacturing process
HACCP Plan in Meat Industry
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
Quality testing of spices
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
Flavor enhancers
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
Emulsifiers Utilized in Bakery Industry
This document discusses emulsifiers utilized in the bakery industry. It provides information on three main types of emulsifiers: lecithin, GMS (glycerol mono stearate), and sodium stearoyl-2-lactylate. Lecithin is a natural emulsifier extracted from soybean oil and egg yolks. GMS acts as an excellent flour strengthener and improves bread texture. Sodium stearoyl-2-lactylate is readily dispersible in dough and has high potential in many food applications. Emulsifiers are important in bakery products as they produce dough with better machinability, provide lubrication, form emulsions, and give desirable textures.
Sensory evaluation of food products
This document provides information on different types of sensory testing methods used to evaluate food products, including difference tests, rating tests, sensitivity tests, and descriptive tests. It describes various tests under each type, such as paired comparison tests, ranking tests, threshold tests, and numerical scoring tests. The tests involve presenting food samples to panels of judges and having them evaluate and rate the samples based on characteristics like taste, odor, and texture. The results are used to analyze differences between products and determine consumer preferences.
Fermentation as a method of preparing and preserving food
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
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1. The document discusses how computers can be useful for sensory evaluation through the development of integrated software and hardware like e-tongues and e-noses.
2. It provides examples of Compusense Five sensory evaluation software which allows designing and running comprehensive sensory tests.
3. A case study is presented that developed a computerized sensory analysis system using a light pen for input that reduced testing and analysis time.
Non enzymic browning
This document discusses non-enzymatic browning in foods. It describes the main types of non-enzymatic browning reactions, including the Maillard reaction, caramelization, ascorbic acid browning, and metal-polyphenol browning. It also outlines factors that influence the Maillard reaction such as temperature, pH, water activity, and methods for preventing non-enzymatic browning including controlling environmental conditions and using preservatives like sulfur dioxide.
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Noodles, Vermicelli, Macaroni and Spaghetti Production Business
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Different mixing techniques of dough during bread manufactutre
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Fermentation as a method of preparing and preserving food
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Similar to food safety case study..
Aug pp
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Structure, application and uses ddt, saccharin, bhc and chloramine copy
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food safety case study..
- 2. FOOD SAFETY ADULTERATION CASE STUDY ABOUT ADULTERATION IN OIL OUTBREAK EFFECT
- 11. Reducing the purity of food by the addition of a foreign or inferior substance..
- 12. Lack of proper food laws. Lack of government initiative. Politicians are not raising their voice. Lack of effective co-ordination. Common people are not conscious enough.
- 13. INTENTIONAL ADULTERANTS: EX: sand, marble chips, stones , water etc INCIDENTAL ADULTERANTS: EX: pesticide residues, dropping of rodents, larvae in foods etc
- 14. METALLIC ADULTERANTS: EX: arsenic from pesticides, lead from water effluents from chemical industries, tin from cans etc
- 15. MILK: Milk is adulterated by the addition of water , starch and skim milk powder Cereals: Rice and wheat are mixed with stones, sands, and mud to increase the bulk. Edible oil: They are mixed with cheaper oil, toxic oil and mineral oil. Honey: It is adulterated with sugar and jiggery. Vegetable and fruits:: It is adulterated by spraying and injection chemical in it.
- 16. To earn profit. To increase the level of food production. To preserve food for economic activities. To make food look more fresh and natural. EX: applying wax on apples, using moulds for the uniformity in the size and shape.
- 17. Here are some harmful effects that you might not be aware of: Paying more money for low quality food stuff Lead to chronic health problems. Increases the impurity in the food. Lack of nutritional value.
- 18. In 1959 there is a case of adulteration of cooking oil in Morocco. cooking oil was adulterated with jet engine lubricant containing TCP.
- 19. In the case of the 1959 tri-cresyl phosphate poisoning oil containing compound paralysed more than 10,000 people, including the death.
- 20. Tricresyl phosphate, abbreviated TCP, is an organophosphate compound that is used as a plasticizer and diverse other applications. Commercial grade TCP is a complex mixture of structurally related compounds, some of which are known to have neurotoxic properties.
- 21. Tricresyl phosphate is manufactured by reaction of cresols with phosphorus oxychloride: OPCl3 + 3 HOC6H4CH3 → OP(OC6H4CH3)3 + 3 HCl
- 22. It is odourless. It is a colourless. commercial samples are typically yellow. It remains liquid over a wide span of temperatures. It is virtually insoluble in water. It is viscous liquid.
- 23. TRICRESYL PHOSPHATE CAUSE: Nausea and vomiting. Paresthesias. Diarrhoea. Headache.
- 25. Bryan, Frank. “Factors that Contribute to Outbreaksof Foodborne Disease.” Journal of Food Protection, October 1978, pp. 816-827 Bryan, F.L. nd Lyon, J.B. “Critical Control Points of Hospital Food Service Operations. Journal of Food Protection, 1984. Briley and Klaus. “Using Risk Assessment as a Method of Determining Inspection Frequency.” Dairy and Food Sanitation, December 1985, pp. 468-474. C Centers for Disease Control and Prevention. Surveillance for Foodborne Disease Outbreaks United States, 1993-1997. Morbidity Mortality Weekly Report#49 (SS01), USPHS, March 17, 2000, pp. 1-51.Mead, P.S., Slutsker, L., Dietz, V., McCraig, L.F.Bresee, J.S., Shapiro, C., Griffin, P.M. Tauxe, R.V. “Food-related Illness and Death in the United States.”Emerg. Infect. Dis.Vol. 5, No. 5,1999. National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1997 Hazard Analysis and Critical Control Point System, USDA - FSIS Information Office, 1997. http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm.