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Encyclopedia > Food quality

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as federal grade standards (eggs) and internal (chemical, physical, microbial). An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...


Food quality is an important food manufacturing requirement, because food consumers are suspectible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). In economics, consumers are individuals or households that consume goods and services generated within the economy. ... The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... This article is about the disease that features high blood sugar. ... This article needs cleanup. ...


Besides ingredient quality, there is also sanitation requirements. This is important to ensure the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation. E. Coli bacteria under magnification Sanitation is the hygienic disposal or recycling of waste, as well as the policy and practice of protecting health through hygienic measures. ... See Wikinews article: E. coli outbreak kills 1, sickens nearly 100 In September 2006, there was an outbreak of food-borne illness caused by Escherichia coli () bacteria found in uncooked spinach[1] in 26 U.S. states. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ...


Food quality also deals with product traceability, in terms of ingredient and packaging suppliers in the need for a recall of the product. It also deals with labeling issues to ensure there are correct ingredient and nutritional information as well. Traceability refers to the completeness of the information about every step in a process chain. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Packaging is the enclosing of a physical object, typically a product that will be offered for sale. ...

Contents

Further reading

  • Food Additives and Contaminants, ISSN: 1464-5122 (electronic) ISSN: 0265-203X (paper), Taylor and Francis
  • Food and Chemical Toxicology, ISSN: 0278-6915, Elsevier
  • Food Quality and Preference, ISSN: 0950-3293, Elsevier
  • Journal of Food Quality, ISSN: 1745-4557 (electronic) 0146-9428 (paper), Blackwell Publishing

Reference

  • Potter, Norman N. and Joseph H. Hotchkiss (1995). Food Science. 5th Edition. New York: Chapman & Hall. pp.90-112.

See also

Food chemistry is the study of chemical processes of biological substances that are dead or dying. ... Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. ... Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. ... The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ... sensory evaluation is ussually the evaluation of foods with the use of the human senses. ...

External links

  • ICS 67.050 General methods of tests and analysis for food products
  • VeriPrime Assured Food Standards
  • Hyfoma - Food Quality Laws, Standards and legislation
  • EHEDG international standard
  • American Society of Quality Food, Drug, and Cosmetic Division
  • Institute of Food Technologists Quality Assurance Division
  • United Nation's World Food Programme Food Quality Control
Food Portal

  Results from FactBites:
 
Food quality - Wikipedia, the free encyclopedia (444 words)
Food quality is an important food manufacturing requirement, because the end consumers of food are highly vulnerable to any form of contamination that may occur during the manufacturing process.
The most common result of poor food quality is foodborne illness, which is most often a result of contamination by bacteria followed by the food's being kept for too long at an elevated temperature favorable for bacterial growth.
Ensuring that the food supply is of a consistent and known quality is one of the main goals of agricultural policy; additional goals are to ensure that the food is wholesome, free of pesticides and other contaminants, and attractive.
Food quality (349 words)
In addition to the quality applied to ingredients there is also significant need to control the environment where food is produced to ensure that it is hygenic and that food is exposed to appropriate temperatures.
The most common result of poor food quality is Foodborne illness which is most often a result of contamination by bacteria and being kept for too long at an elevated temperature.
Ensuring that the food supply is of a consistent and known quality is one of the main goals of agricultural policy, though this policy generally ensures that the food is wholesome, free from pesticides and attractive.
  More results at FactBites »

 
 

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