Foods and Technologies in Foodstuff.edited.docx -...

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PREVENTION OF FOODBORNE ILLNESS 1 The Food Industry’s Role (Technology) In Preventing Foodborne Illnesses. Institution Date Student name: xxx Student ID no.: xxx
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PREVENTION OF FOODBORNE ILLNESS 2 Table of Content Abstract…………………………………………………………………………………………..4 Abbreviations……………………………………………………………………… ..................... 4 Chapter 1: Introduction ……………………………………………………………………….5 Chapter 2: Current food technologies …………………………………………………………5 2.1 Food technology ……………………………………………………………………………..5 2.2 The role of food technologies………………………………………………………………..5 2.3 Preservation Technology………………………………………………………………… .... 7 2.4 Pesticides …………………………………………………………………………………….7 2.5 Food Irradiation……………………………………………………………………………..7 2.6 Nanotechnology ……………………………………………………………………………..8 Chapter 3: Future technologies in preventing microbial foodborne illnesses …………… .... 8 3.1 Molecular approaches to surveillance systems and quality assurance platforms for foodborne occurrence investigations ………………………………………………………….8 3.2 3.2 Selected Programs for Sequencing of Pathogens in Future………………………….9 Chapter 4: Consumer’s concerns and factors affecting their acceptance ………………….9 4.1 Consumers Concerns ………………………………………………………………….…...9 4.1.1 Ecological concerns …………………………………………………………..9
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PREVENTION OF MICROBIAL FOODBORNE ILLNESS 3 4.2 Factors affecting consumers’ acceptance …………………………………………….10 4.2.1 Culture and geographical locations ………………………………………...11 4.2.2 Age, Gender and Family Position …………………………………………..11 4.2.3 Knowledge of Food Technology ………………………………………………… .... 11 4.2.4 Government and Media Influence ………………………………………….12 4.3 Are consumers concerns facts or myths ……………………………………………...12 Chapter 5: Implication to Government, Food Industry, and Consumer Awareness Groups………………………………………………………………………………………12 5.1 Food Labeling and Regulations ……………………………………………………..12 5.2 Industrial Ethics ……………………………………………………………………….13 5.3 Education ………………………………………………………………………………13 Chapter 6: Conclusions …………………………………………………………………...13 References …………………………………………………………………………………15 Abstract
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PREVENTION OF MICROBIAL FOODBORNE ILLNESS 4 Foodborne illness may be caused by food spoilage, pathogenic bacteria, as well as toxins present in raw toxic foods. Symptoms include muscle aches, diarrhoea, and fever. Moreover, an individual can experience continuous bouts of vomiting. When the infective eatables touch the stomach lining, bacteria attach to it and begin to reproduce. Thus, when the victim vomits the toxic food, some microbes reside on the intestinal walls and reproduce as they release toxins which diffuse into the blood through the stomach walls. Foodborne illness mostly occurs from poor handling, preparation, and food preservation. Hence, to avoid contracting the disease, it is better to maintain good hygiene practices. Furthermore, foodborne illness can be triggered by contamination of food by pesticides or medicine. Eventually, researchers have introduced various solutions to the disease. They have introduced a secure means for avoiding microbial infections in food, as well as a proper means for handling food in homes and public places. The
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  • Fall '19
  • food technologies

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