Sunday, November 20, 2011
Food Safety & Quality
- Food safety means food must be free from all microbiological or ecological pollutants that would transform into that kind of food that is detrimental to consumer’s health
- Food quality means food must maintain all or most of its natural characteristics
- Various standards for most of fresh and processed foods have been set in such a manner that would meet the minimum specifications and characteristics of their nutritional environment and compositional value and remain within the maximum levels of the possible microbiological pollutants or an environment that does not cause negative effects on consumer’s health
Foods are usually considered to be unfit for human consumption in the cases below:
- In case that foods are harmful to human health
- In case that foods are rancid or damaged
- In case that foods are expired
- In case that foods are fake or adulterated
Risks threatening foods
Foods can be exposed to the pollutants below:
- Chemical pollutants
- Physical pollutants
- Natural intoxicants
Food safety is a priority for community health due to the following:
- Millions of infections, diseases or deaths occurring worldwide
- Substantial economic losses
- Food safety would enhance or keep people’s health
- Food safety is a consumer right
Furthermore, foods cause harm to human health under any case below:
- If they are contaminated by microbes or parasites that could cause diseases to human being
- If they are contaminated by intoxicants causing harm to human health
- If they are contaminated radioactively exceeding the permitted maximum levels
If they contain colorants, preservatives or any other additives that are unpermitted to be used or contain such permitted additives, but with quantities exceeding the permitted levels
Prepared by: Dr. Amer Mohammed Bandar Al Ani
Al Humraniyya Research Center
Researches Department/Technical Affairs Sector/Ministry of Environment and Water