Concept and meaning trends in Food quality and Food Safety

Food quality control is a mandatory regulatory activity of enforcement by national/

International or local authorities to provide consumer protection and ensure that all foods
during production, handling, storage, processing and distribution are safe, wholesome and fit
for human consumption. At the same time, it must conform to safety, fulfill quality
requirements and are honestly & accurately labelled as per the standards / specifications
prescribed in food laws.
Consumer movement across the globe has also increased in recent past and as a result export /
import of food products has become more vulnerable in complying safety requirements of the
consumers.

The challenges for food control authorities include:

1. Increasing incidences of food borne illness and emergence of new food borne hazards
2. Rapid growth of advanced technologies in food production, processing and marketing
3. Application of science-based food control systems with a focus on consumer protection
4. Global increase in food trade and harmonization of food safety and quality standards
5. Changes in education standard awareness and lifestyles including rapid urbanization
6. Growing consumer awareness of food safety and quality issues and increasing demand for
better information.

What is Quality?
▪ It is the degree to which a set of inherent characteristics fulfills requirements.
▪ “Fitness for use”
▪ Quality is excellence that is better than a minimum standard.
▪ “Conformance to requirements”
▪ The ability of product or service to satisfy

Quality control is the evaluation of a final product prior to its marketing, i.e. it is based on
quality checks at the end of a production chain aiming at assigning the final product to quality
categories such as "high quality", "regular quality", "low quality" and "non-marketable". Since,
at the end of the production chain, there is no way to correct production failures or upgrade the
quality of the final product, the low-quality products can only be sold at lower prices, and the
non-marketable products have to be discarded.
Quality control has only a limited potential to increase the quality and efficiency of a multi-
step production procedure.
Quality Assurance
“Planned and systematic activities implemented within the quality system that can be
demonstrated to provide confidence that a product or service will fulfill requirements for
quality”
Quality Assurance is a system for evaluating performance, service, of the quality of a product
against system, standard or specified requirement for customers. Planned activity or systematic
approach to provide adequate confidence of product and service.

Quality assurance can be defined as "part of quality management focused on providing

confidence that quality requirements will be fulfilled." The confidence provided by quality
assurance is two fold—internally to management and externally to customers, government
agencies, regulators, certifiers, and third parties. An alternate definition is "all the planned and
systematic activities implemented within the quality system that can be demonstrated to
provide confidence that a product or service will fulfill requirements for quality."

Quality Control
Quality control can be defined as "part of quality management focused on fulfilling quality
requirements." While quality assurance relates to how a process is performed or how a product
is made, quality control is more the inspection aspect of quality management. An alternate
definition is "the operational techniques and activities used to fulfill requirements for quality."
Food safety
Food safety provides an assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use. Safety is a component of quality.

Safety differs from many other quality attributes since it is a quality attribute that is difficult to
observe. A product can appear to be of high quality, i.e. well colored, appetizing, flavorful, etc.
and yet be unsafe because it is contaminated with undetected pathogenic organisms, toxic
chemicals, or physical hazards. On the other hand, product that seems to lack many of the
visible quality attributes can be safe.

Salmonella contagion of peanut butter in the US, melamine contamination of milk in China
and high pesticide content of aerated drinks manufactured in India – has significantly enhanced
the concern for food safety and its impact on health, marketing and foreign trade. Protecting
consumer health from food borne hazards has become a compelling duty for policy makers
across the globe.
 Food Adulteration
Food is essential for sustenance of life. We all eat food and gain energy for different metabolic
activities. All living organisms need food for growth, work, repair and maintaining life
processes.
There are different types of food available today in the market, and on a daily basis, we all
depend on various food sources, including vegetables, fruits, cereals, pulses, legumes, etc.
As we buy fresh veggies and other groceries, we might have come across small pebbles in
cereals and grains, darkly stained vegetables like cabbage, broccoli, fruits, dark red meat and a
lot more.
Adulteration or contamination of natural food products is one of the major challenges in today’s
society. Despite various actions and penalties, the practice of adding adulterant is
quite common in developing countries. There are various methods used for adulterating natural
products.

What Is Food Adulteration?

Food Adulteration can be defined as the practice of adulterating food or contamination of food
materials by adding a few substances, which are collectively called adulterants.

Adulterants are the substance or poor-quality products added to food items for economic and
technical benefits. Addition of these adulterants reduces the value of nutrients in food and
contaminates the food, which is not fit for consumption. These adulterants can be available in
all food products which we consume daily, including dairy products, cereals, pulses, grains,
meat, vegetables, fruits, oils, beverages, etc.

Why is Food Adulteration done?

The process of contaminating food or adding to the food components is a common phenomenon
in developing countries. For instance: Milk can be diluted by adding water to increase its
quantity and starch powder is often added to increase its solid content.

Listed below are the main reasons for adulterating food products:
• Practised as a part of the business strategy.
• An imitation of some other food substance.
• Lack of knowledge of proper food consumption.
• To increase the quantity of food production and sales.
• Increased food demand for a rapidly growing population.
• To make maximum profit from food items by fewer investments.

Methods of Food Adulteration

Here is a list of most common adulterants which have been added

1. Adding certain chemicals for faster ripening of fruits.
2. Mixing of decomposed fruits and vegetables with the good ones.
3. Adding certain natural and chemical dyes to attract consumers.
 4. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other
crops.
5. Cheaper and inferior substances are added wholly or partially with the good ones to
increase the weight or nature of the product.

Adulteration is an illegal practice of adding raw and other cheaper ingredients to excellent
quality products to increase the quantity. Having this adulterated food is highly toxic and leads
to several health issues, including certain nutrition deficiency diseases, kidney disorders, and
failure of an individual’s organ systems, including heart, kidney and liver.

Food Products Adulterant Harmful Effects

Milk and Curd Water and starch powder Stomach disorders
Ghee, Cheese and Mashed potatoes, Vanaspati and starch Gastro-intestinal disturbances and
Butter powder other stomach disorders
Dust, Pebbles, Stones, Straw, weed Liver disorders, Toxicity in the
Grains
seeds, damaged grain, etc. body, etc.
Pulses Dyes, chemical and Lead Chromate. Stomach disorders.
Coffee powder Chicory, tamarind seeds powder. Diarrhoea.
Tea Artificial colouring agents. Liver disorders.
Stomach disorders and kidney
Sugar Chalk powder, Washing soda, Urea, etc.
failure.
Severe allergic reactions including
Pepper Dried papaya seeds and blackberries.
stomach and skin irritations.
Abdominal contractions,
Mustard seeds Argemone seeds. sluggishness and increased
excretion.
Gallbladder cancer, allergies,
Mineral oil, Karanja oil, castor oil and
Edible Oils paralysis, cardiac arrest, and
artificial colours.
increased LDL cholesterol.
Pesticide residues, sawdust, chalk dust,
Turmeric Powder industrial dyes, metanil yellow dye Cancer and Stomach disorders.
arsenic, lead metal etc.
Redbrick powder, Rhodamine B dye, Metal toxicity, Cancer, lead
Chilli and Red lead, dung powder, soluble salts, poisoning, tumour, variations in
Coriander powder water-soluble synthetic colours and blood pressure and other stomach
other common salts. related disorders.
Liver Damage, Low Blood Sugar,
Cinnamon sticks Cassia bark. Mouth Sores and increased risk of
cancer.
Coloured grass seeds, sawdust and
Cumin seeds Stomach disorders.
charcoal dust
These dyes are highly carcinogenic
Jam, Juice and Non-permitted dyes including metanil
that have the potential to cause
Candies yellow and other artificial food dyes.
different types of cancer.
Vomiting and other Stomach
Jaggery Washing soda, chalk powder
disorders
Molasses, dextrose, sugar and corn
Honey Stomach disorders
syrups
 Chemical dyes, Malachite green,
Fruits and Stomach disorders, vomiting, and
calcium carbide, copper sulphate and
Vegetables dyes used are highly carcinogenic.
oxytocin saccharin wax.
Pumpkin pulp, non-edible artificial Gastritis and inflammation of vital
Tomato sauces
colours and flavours. organs.
Pepper oil, ethyl acetate, butyraldehyde,
nitrate, washing powder. The kind of
Dreadful diseases that affect organs
Ice Cream gum is added which is prepared by
including lungs, kidneys, and heart.
boiling different animal parts including
the tail, udder, nose, etc.

How can Adulteration be Prevented?

According to the National Health Service and Food Research Institute, several food products
have been adulterated to increase the quantity and make more profit. This practice of adding
adulterants to food products are quite common in all in developing countries and other
backward countries.
Every year, the 7th of April is celebrated as the World Health Day globally and as per the
reports, WHO aims to bring a general awareness about the adulterations of food products,
motivate and inspire everybody to have a healthy, balanced diet.

Here are certain safety tips to avoid Adulteration

1. Avoid dark coloured, junk and other processed foods.
2. Make sure to clean and store all the grains, pulses and other food products.
3. Wash fruits and vegetables thoroughly in running water before they are used.
4. Check if the seal is valid or not, before buying food products like milk, oil and other
pouches.
5. Always make sure to check and buy products having an FSSAI-validated label, along
with the license number, list of ingredients, manufactured date, and its expiration.
 Food Hazard
What is a food hazard?
Food safety is an important issue for everyone, as foodborne illnesses affect millions of people
each year. Understanding what a food hazard is may be critical for preventing contamination
and ensuring public health. In this ‘snapshot’ guide, we will explore what is a food hazard, the
different types of food hazards and how you can mitigate the risks associated with them.

A food hazard is any substance or condition that can make food unsafe or unfit for consumption.
According to the Food Standards Agency (FSA), food hazards can occur at any stage of the
food supply chain. Unfortunately, food hazards can lead to health problems ranging from mild
gastrointestinal discomfort to severe, life-threatening illnesses. For food businesses, they can
result in legal actions, fines and damage to their reputation.

Types of food hazards

As pictured below, food hazards fall into four main categories: microbiological, chemical,
physical and allergenic.

What is a biological food hazard?

Biological hazards are caused by microorganisms like bacteria, viruses, parasites and fungi.
These organisms can enter the food supply chain at any point and multiply if the right
conditions, such as if warmth, moisture and nutrients are present. Biological hazards are
responsible for the majority of foodborne illnesses.

Common examples are:

• Bacteria: Salmonella, E. coli, Listeria and Campylobacter.
• Viruses: Norovirus and Hepatitis A.
• Parasites: Giardia and Toxoplasma.
• Fungi: Moulds and yeasts, some of which can produce harmful toxins.

Prevention of biological food hazards:

Here are some ways that you can prevent biological food hazards:
• Follow proper handwashing techniques (read more on the importance of handwashing
in food service).
 • Use separate chopping boards for raw and cooked foods to avoid cross-contamination
(see our chopping board colour coding article).
• Cook food to the recommended internal temperature.
• Store food at the correct temperatures to inhibit bacterial growth and ensure bacteria do
not thrive in food preparation areas.

What is a chemical food hazard?

Chemical hazards can occur naturally or through human error. These include pesticide residues,
food additives and industrial pollutants. Chemical hazards can lead to poisoning or long-term
health issues if not properly managed.
Common examples are:
• Pesticides: Used to protect crops but can leave harmful residues.
• Food additives: While many additives are safe, improper use can cause allergic
reactions or other health risks.
• Contaminants: Heavy metals like lead or mercury can enter food through soil or water
pollution.

Prevention of chemical food hazards:

Here are some ways that you can prevent chemical food hazards:
• Follow legal limits on pesticide residues and food additives.
• Ensure clean production environments to avoid industrial contaminants.
• Use natural alternatives, when possible, to reduce the risk of chemical contamination.

What is a physical food hazard?

Physical hazards refer to foreign objects that may unintentionally end up in food, causing
potential injury. These include fragments of glass, metal, plastic or even hair.

Common examples are:

• Glass fragments: From broken containers or kitchen equipment.
• Metal shards: From machinery in food processing plants.
• Plastic pieces: From packaging or equipment.
• Hair or nails: Resulting from poor hygiene practices.

Prevention of physical food hazards:

Here are some ways that you can prevent physical food hazards:
• Conduct regular equipment checks and maintenance.
• Implement robust quality control measures to detect foreign objects.
• Use hairnets and gloves in food preparation areas.

What is an allergenic food hazard?

Food allergens can cause severe reactions in individuals with sensitivities. Allergenic food
hazards occur when allergens, such as nuts or shellfish, unintentionally contaminate other foods
or are not clearly labelled.
Common examples:
• Nuts, dairy, eggs, fish and shellfish are among the most common allergens.
• Improper cleaning of utensils or cross-contact during preparation can cause
unintentional exposure.

Prevention of allergenic food hazards:

Here are some ways that you can prevent allergenic food hazards:
• Clearly label all food products with allergen information (see more on food allergen
labels).
• Use separate utensils and preparation areas for allergenic foods.
• Ensure proper staff training on handling allergens.

Prevention and control measures

When discussing what is a food hazard, it is also important to consider the best ways to control
them. Therefore, in this section, we will briefly look at some of the prevention methods you
can employ:

Food Safety Management Systems (FSMS)

A Food Safety Management System (FSMS), based on Hazard Analysis and Critical Control
Points (HACCP), is vital for identifying and controlling food safety risks in any food business.
The UK follows strict food safety standards to protect consumers. The FSA enforces
regulations and oversees compliance with HACCP principles to ensure food businesses operate
safely.

Clean As You Go Policy

The “Clean As You Go” policy is crucial in reducing the risk of cross-contamination. This
policy emphasises regular cleaning and tidying throughout the food preparation process, rather
than waiting until the end of the shift. This may include regularly sanitising work surfaces,
disposing of waste promptly and washing hands between tasks to prevent transferring bacteria
from raw to ready-to-eat foods.

In addition, commercial kitchens may want to follow this six-step method for cleaning kitchen
surfaces and ensuring proper food handling hygiene.
• Remove food debris: Before cleaning, scrape away any visible food debris.
• Apply detergent: Use an appropriate cleaning agent to remove grease and food
particles.
• Scrub surfaces: Focus on high-use areas like countertops and cutting boards.
• Rinse with hot water: Ensure all detergent is rinsed away to prevent chemical
contamination.
• Disinfect: Apply a food-safe disinfectant to kill any remaining bacteria.
• Air-dry: Allow surfaces to dry naturally or use clean towels to prevent the introduction
of new contaminants.
 Natural Toxins
Toxicity can be defined as “the capacity of a substance to cause adverse health effects on a
living organism”
Paracelsus evidence- “All substances are poisons; there is none which is not a poison. The
right dose differentiates a poison and a remedy”
Generally, food toxins are substances that cause foods to become toxic.
Food is not only the elementary source of nutrients for humans but may also contain natural
chemical substances with toxic properties. Some substances which are naturally occurring
include cyanogenic glycosides, solanine, industrial pollutants, biogenic amines and
mycotoxins.

Physical: glass, stone, metal, wood, etc.

Chemical: natural toxins, residues, pesticides, metals, toxins formed during food processing.
Microbiological: pathogenic microorganisms (bacteria, viruses, parasites, etc).
Natural Toxic substance - Poisonous matter produced within living cells or organisms
Natural toxins – These are of either plant or animal origin
• Plant origin get stored in vegetables, fruits
• Animal origin in meat, marine food
• Harmful when consumed in large quantities
• Long term ingestion poses a public health risk
• Adverse effects only after chronic ingestion or by allergic reactions
Natural Toxins Present in Food of Plant Origin
• Of over 300,000 different plant species in the world, at least 2000 species are considered
poisonous
• Amount and the distribution of the toxins present vary according to the species,
geographical conditions where it is grown
• Poisoning reported when wild species of mushrooms, berries or other plants are
ingested
1. Glycoalkaloid
• Produced by potato family (Solanaceae)
• Active as pesticides and fungicides
• Produced by the plants as a natural defense against animals, insects and fungi
• Toxic glycosides in potato are α-solanine and α- chaconine

Public Health Significance

• Mild gastrointestinal effects. Generally, begin within 8-12 hours of ingestion and are
resolved within one or two days
• Symptoms: nausea and vomiting, diarrhoea, stomach cramps and headache
• Serious cases: Neurological problems (hallucinations and paralysis) could be fatal too,
unlikely that humans would consume fatal glycoalkaloid doses
 • Glycoalkaloid concentrations above 200 mg/kg are associated with: bitter taste and
burning sensation in throat and mouth
Increase of Glycoalkaloids during Storage
• Prolonged exposure of potato tubers to light on the store shelf or at home stimulate
formation of green colour and glycoalkaloids
• “Greening” is an indication for an increase in the level of glycoalkaloids.

[Link] phenolic substances

2.1 Flavonoids
• Plant pigments that are widely present in human food
• Examples are nobiletin, tangeretin (in citrus fruits) located in the oil vesicles of the fruit
peel and found in the juice after pressing the peel
• Extensively investigated for mutagenicity
• Quercetin is the only flavonoid shown to be carcinogenic in mammals after oral
administration
2.2 Tannins
• Two types: hydrolyzable tannins and condensed tannins
• Reported to cause acute liver injury, i.e., liver necrosis and fatty liver.
• Tannins occur in many tropical fruits, including mango and dates
• Tea has the highest tannin content
2.3 Safrole, coumarin, myristicin
• Coumarin widely occurs in a number of natural flavorings used in sweets and liquors
• Safrole has been shown to cause liver tumors in rats
• Myristicin is found in spices and herbs such as nutmeg, mace, black pepper, carrot,
parsley and celery
• Nutmeg abuse: tachycardia, salivation, CNS excitation. It has been abused as a narcotic
3. Cyanogenic glycosides
• Widely distributed in the plant kingdom including many that are commonly consumed
by humans
• Cyanogenic glycosides serve as important chemical weapons in the defence of the plant
against herbivores because of the potential to generate toxic hydrogen cyanide
• Amygdalin is the most common of the cyanogenic glycosides present in abundance in
the seeds and kernels of fruits such as apricot, almond, apple, cherry, plum, peach and
nectarine
• Peeling, washing in running water and cooking or fermentation decreases the level
• Toxicity occurs in humans at doses between 0.5- 3.5 mg kg-1 body weight
When cyanogenic plants are ingested by humans, enzymes produced by the intestinal
microflora are able to hydrolyse intact cyanogenic glycoside to produce hydrogen cyanide in
vivo.
Symptoms: Headache, nausea, vomiting, abdominal pain, dizziness, weakness, mental
confusion, convulsions, cardiac arrest, circulatory and respiratory failure, coma and in extreme
cases death.
4. Goitrogens (Glucosinolates)
• Antinutritive occurs in cruciferous plants, such as cabbage and turnips
• Inhibit the uptake of iodine by the thyroid
5. Biogenic amines
• Sources: fermented foods, vegetables, meats
• Mainly caused by the enzymatic decarboxylation of amino acids by microorganism
• High concentration in fish and cheese
• 1000 mg/kg amine (based on histamine intoxication & amine concentration in food) is
dangerous for human health.
6. Mushroom Toxins
• Caused by the high content of amatoxins in mushrooms.
• Mushrooms identified as containing amatoxin toxins are the species Amanita
bisporigera, A. temifolia, A. ocreata, A. suballiacea, Galerina autumnalis, and Lipiota
brunneolilacea.
7. Antivitamins
• Biotin-binding protein, avidin, in raw egg white
• Avidin is inactivated when heated.
8. Lectins
• These are proteins capable of damaging the intestinal mucosa.
• Enhances the shedding of brush-border membranes, decreases villus length, reduces
surface area for absorption
• Overall effect - reduced nutrient absorption
• Immune function may also imbalances
[Link]
• Pigment occurs in cottonseed in free and bound forms.
• Free gossypol is the toxic entity and causes organ damage, cardiac failure and death
[Link]
• Cereals, oilseeds, spices and three nuts, moldy fruits and vegetables - can be
contaminated with mycotoxins (aflatoxin, ochratoxin A, patulin, fusarium)
• Cause serious damage to the liver, kidneys and nervous system, they are often
carcinogenic and mutagenic
• Not biodegradable, penetrate the food chain (meat, dairy) through infected feed crops
• Not destroyed by cooking or freezing
• One of the most potent mycotoxins - aflatoxin - can be a hidden toxic contaminant in
some foods of tropical origin, especially peanuts
 • The only way to reduce your exposure to mycotoxins is to avoid foods that are not, or
don't appear fresh
• Currently, a few hundred mycotoxins are known, often produced by the genera
Aspergillus, Penicillium, and Fusarium
• Because of their chemical stability, several mycotoxins persist during food processing,
while the molds are killed
Aflatoxins
• Produced by certain species of Aspergillus (A. flavus and A. parasiticus)
• Indicative of Carcinogenic properties
• Cause cancer, cirrhosis of the liver
• Most common commodities contaminated are tree nuts, peanuts, and corn and
cottonseed oil.
• The major aflatoxins of concern are B1, B2, G1, and G2 usually found together in
various proportions
• A major metabolic product of aflatoxin B1 is aflatoxin M (usually excreted in the milk
of dairy cattle that have consumed aflatoxin-contaminated feed). LD50 ranges from 0.5
to 10 mg/kg body weight (any species of animals)

Natural Toxins Present in Food of Animal Origin

• 1200 species of poisonous and venomous animals in the world
• May be a product of metabolism or a chemical that is passed along the food chain
• Poisoning after eating terrestrial animals is relatively uncommon
• Poisoning due to marine toxins occurs in many parts of the world
• While most of them are not used as food, care must be taken to avoid the poisonous
glands or tissue containing the toxins when these animals are used as food
• Glands of some animals that are not considered poisonous or venomous when ingested
can also cause food poisoning. E.g. gall-bladder of grass carp which contains the
cyprinol related chemicals

Natural Marine Toxins - Around the world, cases of seafood poisoning occur from time to
time due to the presence of naturally occurring substances.
Phycotoxins
• Produced by algae in both temperate and tropical climate, such as dinoflagellates and
diatoms. Not all algae or microalgae are toxic.
• Over 5000 species of marine algae, only about 70 or more species are known to produce
toxins. When toxic algae are involved in a red tide, seafood contamination is possible.
Ciguatoxin and Shellfish Toxins
Upon ingestion by human in significant amounts, these toxins may cause poisoning with
various gastrointestinal and neurological effects. No antidotes against these phycotoxins and
medical treatment is mainly supportive.
Certain coral reef fish are of high risk for ciguatera fish poisoning. Larger the fish, the higher
is the level of toxin. Fish liver, guts, head and skin are parts of the fish where ciguatoxins are
concentrated
Tetrodotoxin Poisoning
• Potent neurotoxin found in fish of the family Tetraodontidae. Concentrated in the
ovaries (eggs), liver, guts and the skin
• Fish include puffer fish and porcupine fish although not all the species contain the toxin
Symptoms: Paraesthesia in the face and extremities, dizziness and numbness
Scombroid Poisoning/Histamine Poisoning
• Occurs after the ingestion of scombroid fish species (e.g. tuna, mackerel, sardines,
anchovy) containing histamine
• Histamine is formed during spoilage and improper storage by conversion of the free
amino acid histidine in muscles of dead fish with the presence of certain bacteria
Clinical symptoms: facial flushing, rashes, and palpitations.
Does Cooking Reduce the Risk?
Ciguatoxin, shellfish toxins, tetrodotoxin and histamine are heat stable. These natural toxic
substances are tasteless and odourless, and contaminated seafood cannot be distinguished by
their appearance.
Prevention
Coral reef fish: Eat only small amounts in any one meal.
• Avoid consuming the roe, liver, guts, head and skin
• Avoid nut products together with fish. These substances are known to increase the
severity of symptoms.
Shellfish: Remove the viscera and gonads before cooking, avoid consuming the cooking liquid
since some of the shellfish toxins are water soluble
Puffer fish: Avoid dressing and cooking puffer fish on your own
Scombroid fish: Properly refrigerate fish that may contain histamine such as tuna, mackerel,
sardine and anchovy at 4°C or below.