This document discusses quality control of fermented food products. It describes how food analysis provides information about composition, structure, properties and sensory attributes of foods. This information is critical for understanding factors that determine food properties and for producing safe, nutritious foods. Government agencies regulate food quality and composition through mandatory and voluntary standards. Food manufacturers perform quality control using analytical techniques to analyze foods before, during and after production to ensure products meet standards. Techniques discussed include DNA microarrays, biosensors, mass spectroscopy and analysis of major and minor components, contaminants, and more.

1. QUALITY CONTROL OF
FERMENTED FOOD
PRODUCTS
SAMUEL REINHARD T
16LS30117

2. Food analysis is the discipline dealing with the development,
application and study of analytical procedures for characterizing
the properties of foods and their constituents. These analytical
procedures are used to provide information about a wide variety of
different characteristics of foods, including their composition,
structure, physicochemical properties and sensory attributes.

3. This information is critical to our rational understanding of the
factors that determine the properties of foods, as well as to our
ability to economically produce foods that are consistently safe,
nutritious and desirable and for consumers to make informed
choices about their diet

4. Government Regulations and Recommendations
Government regulations and recommendations are designed to
maintain the general quality of the food supply, to ensure the food
industry provides consumers with foods that are wholesome and
safe, to inform consumers about the nutritional composition of
foods so that they can make knowledgeable choices about their
diet, to enable fair competition amongst food companies, and to
eliminate economic fraud.

5. There are a number of Government Departments Responsible
for regulating the composition and quality of foods, including
• The Food and Drug Administration (FDA),
• The United States Department of Agriculture (USDA),
• The National Marine Fisheries Service (NMFS) and
• The Environmental Protection Agency (EPA)

6. Standards
Government agencies have specified a number of voluntary
and mandatory standards concerning the composition, quality,
inspection, and labeling of specific food products.
Mandatory Standards:
• Standards of Identity
• Standards of quality
• Standards of Fill-of-Container.
Voluntary Standards:
• Standards of Grade.

7. Quality control
The food industry is highly competitive and food manufacturers
are continually trying to increase their market-share and profits.
To do this they must ensure that their products are of higher
quality, less expensive, and more desirable than their
competitors, whilst ensuring that they are safe and nutritious.

8. To meet these rigorous standards food manufacturers need
analytical techniques to analyze food materials before, during and
after the manufacturing process to ensure that the final product
meets the desired standards. In a food factory one starts with a
number of different raw materials, processes them in a certain
manner (e.g. heat, cool, mix, dry), packages them for consumption
and then stores them. The food is then transported to a warehouse
or retailer where it is sold for consumption.

9. • Proximal analysis of major components
fat, moisture, protein
• Trace nutrients
Vitamins, minerals etc
• Trace components
preservatives, flavours, colours
• Contaminants
pesticide residues, aflatoxins, heavy metals
• Detailed compositional analysis
Protein composition
Lipids (fatty acids and triglycerides)
Sugar composition

10. • Major components >10%
• Trace nutrients 0.01%-1%
• Trace components
preservatives 100 – 500 ppm
flavours 1- 10-6
• Contaminants
pesticide residues <1ppm
aflatoxins 10-3

11. Techniques used in food quality control
• Electronic nose sensor
• Mass analysis
• DNA microarray
• Bio sensor
Nucleic acid probe
Bioluminescence
Electro chemical sensor

12. Mass spectroscopy

13. A DNA microarray (also commonly known as DNA chip
or biochip) is a collection of microscopic DNA spots attached to
a solid surface. DNA microarrays allow for rapid measurement
and visualisation of differential expression between genes at the
whole genome scale.

14. Biosensor
DNA-based techniques and molecular methods have allowed the
fast and sensitive detection of Salmonella in foods
Biosensors are analytical devices composed of a biological
recognition element (e.g., enzyme, antibody, and microbe)
coupled to a chemical or physical transducer that converts the
chemical signal into an electrical response.

15. Biosensors provide a continuous or semicontinuous electronic
signal proportional to an analyte or group of analytes.
Biosensors have been developed for determining major and
minor food components, preservatives, food colors and
sweeteners, toxins, pesticides, antibiotics, and hormones. They
have also found use in tracking microbial contamination.