Various Food Processing and Preservation Technologies Heighten Food Safety.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c46291) has announced the addition of "Advances in Food Safety (Technical Insights)" to their offering. This Frost & Sullivan research service titled Advances in Food Safety provides an overview of emerging products and technologies for the food safety industry, along with key drivers, restraints, and analysis of trends witnessed in this domain. In this study, Frost & Sullivan's expert analysts thoroughly examine the following product areas: sensors, culture media, food processing, and food packaging techniques. Technologies The following technologies are covered in this research: - Sensor technology - Food processing - Food packaging - Genetic modification - Rapid assays Technology Overview Presence of Food and Drug Administration to Monitor Food Safety Food contamination refers to the presence of one or more contaminants in food. Contaminants can either be biological agents (micro organisms), chemical agents (pesticides and other chemicals), or other foreign objects, which have the ability to affect the safety and integrity of food products and thereby adversely affect health. The ingestion ingestion /in·ges·tion/ (-chun) the taking of food, drugs, etc., into the body by mouth. in·ges·tion n. 1. The act of taking food and drink into the body by the mouth. 2. of contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. food causes food poisoning food poisoning, acute illness following the eating of foods contaminated by bacteria, bacterial toxins, natural poisons, or harmful chemical substances. It was once customary to classify all such illnesses as "ptomaine poisoning," but it was later discovered that or a food borne illness. Contamination can also occur due to improper food preparation, handling, and storage practices, according to the analyst of the study. It is therefore essential to maintain good hygiene practices prior to, after, and during the preparation of food to eliminate or at least reduce the chances of contracting an illness. Food safety is the process of monitoring food to ascertain that it is devoid of contamination. The United States Food and Drug Administration United States Food and Drug Administration (FDA), n.pr a unit of the Public Health Service created to protect the health of the nation against impure and unsafe foods, drugs, and cosmetics. (FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. ) was founded almost a hundred years ago as a consumer protection agency with a food safety issue. This food safety issue was pertaining to the use of chemical additives in food products, which was considered to be a danger to public health. AS refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. technology was still in its infancy, chemical additives in food doubled as preservatives. Experiments conducted on additives such as formaldehyde and borax borax or sodium tetraborate decahydrate (sō`dēəm tĕ'trəbôr`āt dĕk'əhī`drāt), chemical compound, Na2B4O7·10H2O; sp. gr. 1. confirmed that the concerns were well founded and this eventually resulted in the Pure Food and Drug Act This is an article about the United States Food and Drug Act; for the Canadian version see Food and Drugs Act. For the band see Pure Food and Drug Act (band). The Pure Food and Drug Act of 1906. Various Food Processing and Preservation Technologies Heighten Food Safety Present day consumers eat a wide variety of food products especially fruits, seafood, and meat products, which although good for health, offer several food safety challenges. Additionally, they demand year-round supply of these products, thereby increasing the hurdles faced during handling, transportation, and storage of these products. People eat out more frequently and food is purchased from restaurants and grocery stores and consumed even in hospitals, day care centers, and nursing homes. As a result, numerous food workers are involved in the process of preparing food, thereby increasing the chances of contamination, explains the analyst. This necessitates implementing safety measures safety measures, n.pl actions (e.g., use of glasses, face masks) taken to protect patients and office personnel from such known hazards as particles and aerosols from high-speed rotary instruments, mercury vapor, radiation exposure, anesthetic and in order to minimize the issues pertaining to food contamination. The presence of food processing and preservation technologies such as radio frequency (RF) heating, microwave processing, ohmic and inducive heating, infrared heating, osmotic osmotic, adj pertaining to osmosis. osmotic pressure, n See pressure, osmotic. osmotic emanating from or pertaining to the pressure of osmosis. treatment, and food irradiation among others is likely to increase confidence in processed foods. Topics Covered: -Technology Overview -Assessment of Technology Innovation -Analysis of Technology Adoption Factors -Patents; Database of Key Industry Participants and Glossary -Frost & Sullivan 2006 Science & Technology Awards -Decision Support Database For more information visit http://www.researchandmarkets.com/reports/c46291 |
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