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Food Quality Control - Methods, Importance and Latest Measures (Hardcover)
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Food Quality Control - Methods, Importance and Latest Measures (Hardcover)
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Food quality control and management has been an important issue
since the time when ancient people dried meat, vegetables and
fruits to be used in the next season. Over the years, people became
more involved in the processing and production of safe and
sustainable food items that brings better taste and quality to the
consumer. But the fact is that the processing methods, the results
and the way in which food was preserved for later use became even
more complicated and sophisticated. One of the first preservation
techniques used in ancient times was salting. Salt was used to
reduce the risk of developing fungus and other microorganisms in
food. Though, the lack of knowledge in microbiology and food
pathology hindered the development of more techniques to preserve
quality, texture, taste and aroma. For this reason, as the time
passed, people started to develop new techniques that preserved
food in it natural characteristics. It was studied how to control
the decay process and how to improve the food quality by
controlling various risk factors effectively. These methods were
introduced with the help of increasing knowledge in the field of
microbiology and biotechnology. The findings helped to develop
different substances, methods and equipment to reduce the risks in
preserved and packaged food. These techniques were useful for
improving shelf life and for providing sustainable food items that
stay healthy for a longer period of time. Nowadays, advancements in
food quality and control have brought the innovative features of
quality management that collect: management, checks, inspection and
testing procedures. There is a great emphasis on managing the
quality factor through multiple aspects and implementing the
highest standards of HACCP and ISO so that consumers take safe and
healthy food. The more recent developments are towards the
environmentally friendly packaging and use of healthy methods to
reduce risks to the ecosystem. This book covers all the basic
concepts regarding the history, present practices and all the
future possibilities affecting quality control in the food
industry. This will help readers in the understanding of the
importance of food quality control in the food industry and its
evolution towards the highest standard of consumer-focused
production.
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