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Topic: Food quality

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	Food quality - Wikipedia, the free encyclopedia
		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.
	en.wikipedia.org /wiki/Food_quality (444 words)

	Food quality
		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.
	www.nebulasearch.com /encyclopedia/article/Food_quality.html (349 words)

	FoodQuality.com - Current Issue - Food Service & Retail
		If ready-to-eat foods are stored under raw meats in the cooler, juices from the meat may drip on the foods ready to be served and contaminate them.
		However, the greatest threat of cross-contamination foods face is in the prep area of the kitchen.
		Foods that will receive minimal or no further preparation should be placed on the top shelf.
	www.foodquality.com /mag/06072005/fq_06072005_FS2.html (1439 words)

	Microbiological Quality and Safety of Food
		Although food can be preserved for a period of time by fermentation, the same preservative effect can be obtained by adding such acids as lactic, acetic, or other acids and lowering the pH to the level that will result in the desired product with an extended shelf life.
		In food service establishments, especially the cafeteria style, food is held hot or cold, depending on the nature of the food, and served to the customer.
		Food borne illness is estimated to afflict 10% of the population annually.
	www.umaine.edu /foodinfo/Micro_Bob_Quality_Safety_web.htm (10098 words)

	Food Science Central - Food quality evaluation using computer vision (Site not responding. Last check: 2007-11-01)
		Quality is one of the main drivers of the modern food processing industry.
		Many foods selected at the supermarket are done so on the basis of consumers’; visual perceptions; this is the case with items such as fruits and vegetables, meat cuts, fresh fish, bread, and many other unpackaged products.
		For instance, with this information, quality of these cookies may be standardized separately according to the amount of chips on the surface or the colour of the dough after baking.
	www.foodsciencecentral.com /fsc/ixid14224 (1573 words)

	CU Food Science - Boor (Site not responding. Last check: 2007-11-01)
		She studied at Cornell University (B.S. in Food Science), the University of Wisconsin (M.S. in Food Science) and the University of California, Davis (Ph.D. in Microbiology in 1994).
		She joined the Cornell faculty in 1994 and is a member of the Graduate Fields of Food Science, Microbiology and Environmental Toxicology.
		She was the 1999-2000 President of the New York State Association of Milk, Food, and Environmental Sanitarians.
	www.foodscience.cornell.edu /boor/boor.htm (820 words)

	Food Safety and Quality
		Whether raw foods are contaminated at the time of purchase or purchased foods are contaminated by food handlers, over time, mishandling can allow bacteria to survive, reproduce, or in some cases form a toxin in food or the human body.
		In short, food handling errors are almost always directly associated with the "dinner plate" microbial contamination that is a prerequisite for foodborne illness.
		Food safety issues are complex and consumers vary greatly in their knowledge of the science of food safety.
	msucares.com /health/food_safety (1218 words)

	Factors Affecting Frozen Food Quality (Site not responding. Last check: 2007-11-01)
		If foods have only partially thawed, and still have ice crystals in the package, they can be safely refrozen, though their quality will be lower.
		The overall quality of frozen foods will decline if the food is held much longer than the recommended storage time, although it will still be safe to eat.
		Frozen food is only as good as the quality of the fresh food, so select only high quality products at optimum maturity and freshness.
	www.ag.fvsu.edu /teletips/food_preservation_storage/1402.htm (521 words)

	Freezing Food and Frozen Food - Food Reference
		Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
		Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag.
		Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting.
	www.foodreference.com /html/artfreezingfood.html (1856 words)

	Eqq quality: Food Science Australia
		The easiest way to maintain eggs at high quality is to store them in cartons in the refrigerator as soon as possible after they are laid.
		Eggs, like other protein foods such as meat, fish and poultry, may be contaminated with microbes which can, if allowed to grow, cause food poisoning.
		Such foods, along with shell eggs, should be treated as though they were contaminated.
	www.foodscience.afisc.csiro.au /eggquality.htm (997 words)

	Food Quality Labs -protecting your quality name (Site not responding. Last check: 2007-11-01)
		FOOD QUALITY LABS, INC. is an independent, analytical testing laboratory located in Portland, Oregon.Listeria and Salmonella are prime examples of our wide range of microbiological testing capabilities.
		Food Quality Labs does nutritional and chemical analyses for food, feed, dairy, environmental, drinking water, and waste water.
		Hundreds of food industry customers including restaurant chains, warehouses, and meat processors throughout the Northwest and across the nation depend on Food Quality Labs for high quality, accurate, timely results at reasonable rates.
	www.foodqualitylabs.com (177 words)

	Food safety and quality assurance (Site not responding. Last check: 2007-11-01)
		Quality assurance systems enable the application and verification of control measures intended to assure the quality and safety of food.
		They are required at each step in the food production chain to ensure safe food, and to show compliance with regulatory and customer requirements.
		Governments have an important role in providing policy guidance on the most appropriate quality assurance systems and verifying/auditing their implementation as a means of regulatory compliance.
	www.fao.org /ag/agn/food/quality_en.stm (153 words)

	Personnel - Food Science Department - Purdue University (Site not responding. Last check: 2007-11-01)
		The purpose of the visit was to assess the technical support base for the Indonesian food industry and to develop a workshop and conference on food process quality control which were delivered in June, 1991.
		The food science faculties from these universities were taught the extension service philosophies and program outreach techniques to enhance their resource base for academic programs.
		Jordanian food industries site visits were made and, as a follow up, a food quality assurance program was delivered in May, 1998.
	www.foodsci.purdue.edu /personnel/showperson.cfm?id=3 (824 words)

	Agriculture and food - Quality policy
		Food safety is, of course, the prime condition for food quality and an absolute, non-negotiable must.
		Other aspects of quality are optional because they have a subjective component and depend on consumer preferences; there are, for instance, flavour, smell and appearance.
		quality labels) or because their production methods pay special attention to the environment and animal welfare (e.g.
	ec.europa.eu /agriculture/foodqual/quali_en.htm (323 words)

	Oregon State University Online Catalog - Food Quality Option
		Food quality research includes a broad range of studies involving food and beverages in four categories: sensory appeal, convenience, safety, and nutrition.
		Food safety is concerned with acute and chronic responses of consumers to microorganisms and chemicals that occur naturally or are added to foods.
		Nutritional aspects of food quality are related to the nutrient content of foods and the role of nutrients in human health.
	catalog.oregonstate.edu /OptionDetail.aspx?id=43 (184 words)

	Food Choices, Food Chemistry, Quality and Safety
		Food chemistry is complex and involves both chemicals intrinsic to food and chemicals added to and contaminating food.
		Food choices have been changing rapidly and will continue to change for personal health reasons, but also in the next decades, we will change collectively.
		Food choices in affluent countries already involve new and unusual combinations of food chemistry that has never been experienced before in the history of life on earth.
	www.nutramed.com /foodquality/foodcontaminants.htm (436 words)

	Food safety, food quality, hazard analysis, traceability, food hygiene, pesticides (Site not responding. Last check: 2007-11-01)
		Food safety and quality are vital factors at all stages in the food chain.
		Both Government and consumers alike demand the highest levels of food safety which is supported by legislation involving such issues as hazard analysis and traceability.
		Food quality is also a key factor in ADAS' capability.
	www.adas.co.uk /food/safety.html (421 words)

	Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
		A new food authority with safety at the helm is...
		Food safety agencies the world over issue updated advice on the consumption of fish by consumers, at...
		Quality is an issue that has plagued many food processors in Russia over the years.
	www.foodqualitynews.com /news/listnews.asp?m=3&y=2004 (1285 words)

	BBSRC - The science we support - Main Research Areas - Agri-Food - Themes - FQ
		Food quality is dependent both on the quality of raw materials / ingredients and their interaction with manufacturing and other processes throughout the food supply chain.
		Research that aims to improve quality by control of the synthesis, modification or turnover of structural components is particularly emphasised.
		Studies on the mechanisms underpinning the creation of characteristic final food structures, through the controlled breakdown of natural structures and/or the process-induced assembly of ingredients are needed in order to provide a rational framework for improvements in quality.
	www.bbsrc.ac.uk /science/areas/af/themes/fq.html (582 words)

	Food (Site not responding. Last check: 2007-11-01)
		Food is a basic human need, and food commodities and their products form a substantial component of both national and international trade.
		The availability and satisfactory quality of food depend on the development and integration of cost-effective systems and technologies for its production, processing, handling, storage, distribution and marketing.
		Work on post-harvest technology (mainly commodity storage and quality management of fresh produce) was reported under Agriculture, work on food and nutrition (included in food processing and food safety) was reported under Subjects Allied to Medicine and work on policy and marketing issues was reported under Development Studies.
	www.nri.org /research/food.htm (297 words)

	Pet Food Institute - Quality Assurance (Site not responding. Last check: 2007-11-01)
		Principal ingredients of pet foods are meat, poultry, seafood, their by-products, feed grains, and soybean meal.
		The purchase and use of these ingredients by the pet food industry not only provides nutritional foods for pets at reasonable costs, but provides an important source of income to American farmers and processors of meat, poultry and seafood products for human consumption.
		All pet food plants are subject to inspection and the FDA's low acid canned foods regulations apply to pet foods just as they do to canned foods processed for human use.
	www.petfoodinstitute.org /what_is_quality.cfm (112 words)

	Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
		Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
		The discovery of mouldy coffee beans at a port in...
		America’s food safety watchdog is expected to announce the recall...
	www.foodqualitynews.com (321 words)

	FoodQuality.com
		The Food Quality Award celebrates the ongoing efforts of today's Quality Assurance/Quality Control teams in protecting consumer health, increasing consumer satisfaction and safeguarding the North American food supply.
		The International Dairy Foods Association (Washington, D.C) is continuing its efforts to simplify food additives standards.
		At the latest meeting of the Codex Committee on Food Additives and Contaminants (CCFAC) recently held in The Hague, The Netherlands, the committee moved to simplify food additives provisions in all draft dairy Codex standards and eliminate redundancies that can hinder U.S. dairy exports.
	www.foodquality.com (1230 words)

	School of Food Biosciences MSc Food Technology-Quality Assurance (Site not responding. Last check: 2007-11-01)
		Acquire scientific, technical and professional skills to enter a career in the food industry through an understanding of the sciences underlying food technology together with a deeper comprehension of food quality assurance.
		Primarily, the course is designed for pure or applied science or engineering graduates looking for a career in the food industry, in food research or in relevant regulatory authorities.
		Intellectual capacity is a prerequisite; but personal qualities, such as motivation and the ability to work in team situations, are also important.
	www.food.rdg.ac.uk /Teaching/MScQA.htm (318 words)

	Kraft Foods Inc. - Quality and Food Safety
		We carry our commitment to food safety beyond our brands to consumer education by, for example, featuring food safety tips on kraftfoods.com and supporting third-party organizations that provide consumer food safety information and education.
		No quality or safety system is perfect, but we are driven by a philosophy of continuous improvement.
		For new and emerging areas of possible food safety concern where gaps exist in the scientific information, we support research to better understand the implications and guide appropriate further steps to address any relevant issues.
	www.kraft.com /responsibility/quality_food.aspx (748 words)

	Daily Bread - Quality Food (Site not responding. Last check: 2007-11-01)
		Just as the Word is quality food for our souls, organic, whole, plant-based food is quality food for our physical bodies.
		Our bodies have nutritional needs that cannot be met with junk foods that have been stripped of their nutrients and processed into the latest “food” gimmick.
		Our bodies are truly nourished with the food that God provided for us from the very beginning – organic, whole, plant-based foods.
	home.comcast.net /~c.bendickson/articles/qualityfood.htm (430 words)

	Food Quality and Safety
		Food quality and safety is of growing interest to consumers and thus to regulators.
		Food Marketing Institute (FMI) - "The Food Marketing Institute (FMI) is a nonprofit association conducting programs in research, education, industry relations and public affairs on behalf of its 1,500 members including their subsidiaries-food retailers and wholesalers and their customers in the United States and around the world."
		Institute of Food Technologist (IFT) - Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 28,000 members working in food science, food technology, and related professions in industry, academia and government.
	www.hawaiiag.org /foodsafe/foodsaf.htm (2284 words)

	Research - Food quality and Safety
		Research on food safety and quality must therefore be a priority.
		The impact on health of new and/or functional foods, products resulting from organic farming, foods containing genetically modified organisms, and those arising from recent biotechnology developments.
		Environmental health risks (chemical, biological and physical) linked to the food chain (including the cumulative risks of authorised substances, transmission routes to human beings, long-term effects and exposure to small doses, impact on particularly vulnerable groups, especially children), the impact of local ecological disasters and of pollution on food safety.
	ec.europa.eu /research/fp6/index_en.cfm?p=5 (1049 words)

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