In the contemporary world characterized by speed, commensalism seems to have been fastforwarded as food changed hands multiple times before reaching the customers Shifting food policy frames and expectations of food policy have within them remits of food testing, which is the defense of public welfare, the prevention of food fraud, and a catalyzer for consumer trust. But what exactly goes into food testing? Let’s delve more into food testing and the nitty-gritty that surrounds it.
Why is Food Testing Important?
Food testing is an holistic approach which covers detection of any food hazard, blanketing its safety, nutritional value, authenticity and almost anything related to food. It identifies biological hazards, such as pathogens, pesticide residues, heavy metals, and allergens, which may endanger consumer health. Consumer protection legislation Afood testing also helps prevent economic fraud and instills a confidence of food brands amongst the consumers
On the matter of food testing, disconcerting statistics speak for themselves. Somewhere in the neighborhood of 600 million people get sick from eating contaminated food all around the world on an yearly basis explains the World Health Organization. The report goes on to suggest that 420,000 people are killed as a result of consuming food contaminants; facts like these compound the belief in how effective a proper food testing strategy would be.
a. Key Components of Food Testing:
Microbiological Testing: One of the areas of concern in food microbiology is food safety by monitoring the food for dangerous microorganisms, viruses or fungi, that inflict harm. Sectors responsible in food safety include the health department, utilities, government agencies and CPS. Infections caused by Salmonella, E.coli and Listeria are among the most prevalent worldwide. In
this regard, advanced technology such as PCR and ELISA are useful in providing fast turnaround for test results.
Chemical Testing: Identifying unwanted elements such as residual pesticides, toxins or heavy metals such as lead or mercury, is where chemical analysis is helpful. Adopting technologies such as gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography(HPLC) are desirable in ensuring food items adhere to set limits of disposition.
Nutritional Analysis: Consumers are getting used to correct labeling of products sushi, Wuntungee 1 and other manufactured goods. Nutritional analysis aims at validating such proposals for macro-nutrients (proteins, fats, carbohydrates) and micro-nutrients (vitamins, minerals) as well as caloric value, this aims at helping the customers get what is true. The nutrition gives
feedback to the food manufacturers and such correct information is always provided to the customers.
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