Yeah

Food Processing Quality and Safety Overview

Introduction

• Purpose of Lecture: Introduction to food processing quality and food safety.

• Lecture Structure: The topic may require multiple lectures; today's progress is uncertain.

Importance of Food Processing

• Reasons for Food Processing:

  • Preservation: Necessary to prevent spoilage (e.g., fresh broccoli lasts only 3-4 days).

    • Spoilage caused by enzymatic activity and microbial contamination.

  • Types of Processing:

    • Short-term processing: Examples include roasting, steaming, and air frying.

    • Long-term processing: Involves methods like freezing that extend shelf life.

Common Processing Techniques

• Cutting: A primary and simple method of food processing.

• Blanching:

  • Defined as heating to deactivate internal enzymes.

  • Example: High-temperature boiling of broccoli or cauliflower, followed by chilling and snap freezing before packaging.

• Packaging: Essential in food processing enhancing safety and shelf life.

Improving Food Safety Through Processing

• Pathogen Elimination: Processing can remove pathogenic bacteria.

  • Pasteurization: Involves heating at 60-70°C to eliminate non-spore forming pathogens.

  • Sterilization: Needed for products at risk from spore-forming bacteria (e.g., Clostridium botulinum).

• Ultra-high Temperature Processing: Can reach temperatures of 150°C but may denature nutrients.

Nutritional Considerations in Processing

• Processing can both preserve and potentially enhance nutrition but may also diminish it.

• Example: The processing of milk to fortified versions, increasing nutrients such as calcium or protein.

  • Adulteration Risk: Excessive glazing in shrimp products can increase weight fraudulently.

• Health Impact: Nutritional degradation can occur (e.g., corn chips lose fiber and vitamins).

Consumer Quality Expectations

• Quality Definition: Encompasses nutritional, microbiological quality, and bioavailability.

• Quality Control Principles:

  • Products must meet consumer demands and price expectations.

  • Constant quality assurance throughout the production process is essential.

Microbiological Hazards in Food Processing

• Hazard Identification: Understanding physical, chemical, and biological hazards is critical.

• Physical Hazards: Such as glass shards; New Zealand regulations minimize glass usage in food processing environments.

• Chemical Hazards: Including pesticide residues and bioaccumulative substances from antibiotics.

• Biological Hazards: Pathogenic bacteria, molds, and spore-forming bacteria like E. coli and Salmonella.

Quality Control Mechanisms

• Risk Assessment: Conduct risk assessments for potential hazards in all stages of food production.

• HACCP Principles: Critical Control Points must be identified throughout processing facilities (e.g., receiving, preparation stages).

• Documentation and Traceability: Maintain complete records for ingredient origin and processing conditions to ensure food safety.

Conclusion

• Final Remarks: Understanding various processes and their implications is crucial for the future food scientist to maintain high standards in food quality and safety. Regular audits and consumer awareness play key roles in food processing management.