What is Food Safety?

Firstly, what is food safety? Food safety is the objective where people can enjoy safe and nutritious food without causing illness.

Food allergy is caused by over-reaction of our immune systems. Pesticide residue in food could cause human endocrine disruptions. Our food will expire and smell badly mostly due to the pathogens (e.g., E. coli) in our food. The pathogens in food is also a major source of food-borne gastroenteritis.

Food Safety

So, food being what makes us function, in such a way that it makes us exist, it must have quality. The food that enters our house either in its raw form or fully cooked must have the best condition, do you agree?

Thus, food safety is not only necessary, but also essential.

The Importance of Food Analysis

Food safety is primarily important. Not only for those who manufacture, but also for those who consume. Once the exact composition of the food is obtained, it becomes possible to warn about consequences as well as precautions.

In other words, the analysis, with regard to food safety, is important not only for quality, but also for care and inspection.

How do we detect anomalies in our Food?

Is there any way we can detect those contaminants in our food?

The most instinctive way is using our five senses (vision, smell, taste, tactile, and hearing). We can identify whether the fruits are matured and fresh by their colour. We can also smell our food to decide whether they have gone bad – if the food smells awful we usually will avoid it. We will also avoid eating bitter food because that usually indicates toxicity. We can tell the fruit is not fresh if it is extremely soft to the touch.

And we can knock on watermelon and listen to the sound to judge if it is matured. Even though testing food using our five senses is fast, it requires lots of experience and is subjective and qualitative.

Therefore, we need scientific instruments to objectively test our food.

What is analyzed?

Food safety, through food analysis, identifies various aspects of food. But this ranges from its chemical composition, its interaction with the human body and even its packaging.

Below, you can see what is analyzed:

  • Chemical composition;
  • Action in the organism;
  • Food and caloric value;
  • Physical properties;
  • Chemical properties;
  • Physiological properties;
  • Possible adulterants and contaminants.
Types of food analysis

Not only is food safety necessary, but it also exists in various types, with the most varied functions. After all, food is rich in possibilities, and thus presents numerous paths of analysis, as explained in this article.

Below are some of them:
Microscopic Analysis
In short, its goal is to find in food foreign materials to the product. That is, materials that are not natural to it, and that are not visible to the naked eye – as well as stones, plastics and the like.Histological analyses are then made (search for residues of other food and organic products), as well as analyses of dirt (other foreign materials in general or undesirable objects).

Microbiological Analysis
Equally effective for food safety, this analysis looks for microorganisms that can therefore cause harm to those who eat them. In other words, elements that are harmful to human beings.With this analysis, the company not only protects the public, but also its product. Besides, it can be required by law, so it is only performed in accredited laboratories.

Sensory Analysis
As a result of organic analysis, this analysis comes with the purpose of investigating sensory aspects. In other words, it serves to evaluate: visual, smell, reactions to touch and taste, as well as the sounds it makes.It is worth noting, therefore, that this analysis can be done not only with the final products, but also with their raw materials and intermediate stages of production.
Nutritional Labelling
Nutrition labelling refers to information about the nutritional content of a food product.This mandatory information is most often provided in small print on the back of the pack.

Most of these are likewise key nutrient–based, giving information on energy and key nutrient contents.

Shelf Life Studies
Shelf life studies help establish how long a food, under the conditions it is normally handled and stored, can: retain the desired palatability and quality. preserve its microbial, chemical and physical integrity.Shelf life studies play a critical role in the development of new products. They are not only important for meeting the regulatory requirements of labelling the product with an expiry date, best before date, et cetera but play a much larger role in the product quality life-cycle.

Properly conducted shelf life studies ensure that the product quality will be maintained throughout the product life-cycle and greatly reduces the chances of customer complaints related to quality.

Thus, shelf life studies help establish the product as a quality product in the market and greatly strengthen the products brand value.

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