eChapters

Agricultural food production is increased by adopting scientific farming methods and another way to increase the availability of food is preventing the food spoilage by adopting food preservation methods. The global agricultural and fish production accounts for 50% of perishable food, which requires preservation. Only half of the perishable foods are properly protected. Application of innovative technologies to promote the production of food is indispensable to meet the demand of emerging populations. It is equally important to protect the stored food from the invasion of pests and diseases. A food saved is a food produced.

Food Processing and Preservation, branch of manufacturing that transforms raw animal, vegetable, or marine materials into tasty, nutritious, and safe food products. The industry has its roots in ancient times, as humans have always needed to obtain food and store a portion for later use. Prehistoric humans may have dried fruits in the sun and stored meat in cold areas, such as ice caves. The modern food processing and preservation industry was born in 1809, when French chef and inventor Nicolas Appert, searching for a better way to provide food for Napoleon’s army, devised a method for sterilizing food in tightly sealed glass bottles.

Today a wide variety of methods are available to maintain and enhance the appearance and taste of food. Food processing and preservation methods also create products that are convenient for consumers, such as products that are ready to eat or require minimal preparation and cooking. Combining these methods with modern distribution networks makes seasonal crops available year-round in grocery stores all over the world.

Physical Methods of Food Preservation

Conditions too stressful for microbial growth can damage cells. Food environments can be manipulated to inhibit or kill microbes. Physical manipulation of foods can inhibit microbial growth, kill cells, or mechanically remove them from the food. Dehydration, refrigeration, and freezing inhibit microbial growth. Microbes can be killed by heating or ultraviolet (UV) or ionizing radiation. Non thermal energy is also lethal. Membrane filtration removes microbes from liquid foods. This chapter discusses all these physical preservation methods

Physical Dehydration Processes

Drying

When foods are being dried, hot air evaporates the water and carries it away. Both the drying temperature and the decreased water activity (a_w) affect the microbes.

During the initial period of drying, the temperature is still low and the relative humidity is high. The size and composition of the food particle determine the length of this phase. If this particle size is large and the material is dense, this phase can be long, allowing microbes to grow. During later phases of drying, the temperature is high but the relative humidity is low. This provides no opportunity for growth but is not very lethal either. The higher temperatures result in lower moisture content, and dry heat is less lethal than wet heat. If the drying lasts long enough (at least 30 min.), there are time-temperature combinations that kill microbial cells. With certain drying methods, the surface temperature may reach 100°C, while internal temperature remains lower. This kills surface microbes, but not those in the food’s interior.

Introduction

India is the second largest producer of fruits and vegetables in the world. Fruits and vegetables are the reservoir of vital nutrients. Being highly perishable, 20-40% of the total production of fruits and vegetables goes waste from the time of harvesting till they reach the consumers. It is, therefore, necessary to make them available for consumption throughout the year in processed or preserved form and to save the sizeable amount of losses. At present, about 2% of the total produce is processed in India mainly for domestic consumption. The most alarming situation is the post harvest losses of fruits and vegetables worth approximately Rs. 18,500 crores per annum. Fruits and vegetables have great potential for value addition and diversification to give a boost to food industry, create employment opportunities and give better returns to the farmers.

Post harvest management of fruits and vegetables plays a significant role in achieving the target of nutritional security to the ever-growing population as well as to meet the requirement of processing industry and export trade.  With the advent and development of food consciousness amongst the consumers, to elaborate food standards, codes of hygienic practice, are necessary to maintain the quality of the food products.

Most traditional food processing techniques like boiling, cooling, freezing, and blanching are used in a home kitchen. But now-a-days, food processing and preservation industries combine these techniques with other processing operations by using different technical prospects. As a subset of traditional processing technologies, modern processing technologies include hot air sterilization, vacuum cooking and pulsed electric-field technology as well as high pressure treatment, extrusion, microwave processing, and pulsed electric field technology.

    1.    Food : defined as something which is eaten / drunk by human beings or something we eat and which can be utilized by our body.

    2.    Milk and milk products like Dahi, yoghurt, paneer, cheese, Khoa etc these foods are rich sources of Vitamin A, Riboflavin and Calcium.

    3.    Meat, fish, poultry etc besides proteins these foods also provide Iron and B- complex Vitamins.

    4.    Eggs and egg products are also rich in Iron, Vitamin A and Riboflavin (B1).

    5.    Pulses, nuts and oil seeds are also a good source of thiamin, niacin, and Iron.

    6.    Strategies and measures for alleviating the world food problem require.

Storage Systems

    1.    Low cost storage technology

        ·    In situ : Means delaying the harvest until the crop is required and employed 
    for the root crops.
        ·    Sand and Coir : Used for the Potatoes
        ·    Pits used for the Potatoes
        ·    Clamps used for the Potatoes
             Wind breaks used for the Onions – 6 months 1m height wooden stakes
        ·    Cellars : under ground / partly under ground. Ex: Apples, cabbage, 
    onions and potatoes during winter.
        ·    Barns : In Sudan onions are stored in palm leaf barns called “Rakubas”.
        ·    Evaporative Coolers
        ·    Zero energy cooling chambers
        ·    Night ventilation.

    2.    As a general rule, air circulation of storage room is designed to provide about 25m² / min / 3000 K cal of refrigeration predicated on a 5.5ºC

    3.    Frozen storage refers to storage at temperature where food is maintained in frozen conditions.

    4.    Good frozen storage generally means - 18ºC / below.

    5.    Below – 9.4ºC, there is no significant growth of microorganisms in food.

    1.    Microbial Risk Assessment (MRA) can be considered a tool for use in the management of the risks posed by food borne pathogens and in the elaboration of standards for food in international trade.

    2.    MRA comprises risk assessments of particular pathogen - commodity combinations

    3.    According to codex alimentarious commission (CAC) microbial risk assessment is defined as a scientifically based process consisting of 4 components.

        ·    Hazard identification
        ·    Exposure assessment
        ·    Hazard characterization
        ·    Risk characterization

Food Processing Technology

    1.    The transition from solid to fluid and back is known as a phase transition and this is important in many types of food processing (e.g. water to water vapour in evaporation and distillation and dehydration; water to ice in freezing and freeze drying or freeze concentration or crystallisation of fats.
 
    2.    Phase transition takes place isothermally at the phase transition temperature by release or absorption of latent heat, and can be represented by a phase diagram.

    3.    A second type of transition, known as glass transition, takes place without the release or absorption of latent heat and involves the transition of a food to an amorphous glass state at its glass transition temperature.

    4.    The transition is dependent on the temperature of the food, time, and the moisture content of the food.

    5.    The density of a material is equal to its mass divided by its volume and has units of kgm^-3

1.1 Introduction

Due to the ever increasing world population, the demand for food would also increase. India is one of the largest food producer countries of the world (first in milk production, second largest in fruit and vegetable production and third largest in grains production). It is the seventh-largest country in the world, with a total land area of 3,287,263 square kilometres. India has varied climates of snow covered Himalayas, desserts, oceans, fertile plains and areas receiving the highest rainfall in the world. Name any food item; it can be grown in one or the other part of the country. All these make the production of various types of foods of plant (fruits, vegetables, cereals, pulses, oilseeds, spices etc) as well as animal origin (fish, meat, milk etc.) possible in the country. The annual production of cereals, fruits and vegetables is 260, 57 and 77 million tonnes respectively, besides this, the production of cow and buffalo milk is about 102.1 million tonnes and that of sugarcane and spices are 355.52 and 1.1 million tonnes respectively [15]. Table 1 shows that the production of various food items has increased many folds during the last five decades. On one hand, we feel proud as we produce one of the largest quantities of foods in the world and there has been an enormous rise in the production of various foods in India during the last five decades, on the other hand we should be very much worried being a leading country as far as the wastage of food in the world is concerned. The postharvest losses are huge and only meagre quantity (2%) of the food is processed. Sharma [41] very rightly said that when we do not agree to throw away Rs 4000/-per month out of a salary of Rs 10,000/-per month then why do we accept 40% postproduction losses of food in the country. This would require immediate necessary action to save a major portion of the food that has already been produced.

Food processing techniques range from traditional household practices to sophisticated industrial operations designed to improve safety, quality, nutritional value and shelf life. This chapter presents traditional methods such as blanching, fermentation, soaking, germination and malting, highlighting their effects on nutrient bioavailability and food characteristics. It then introduces industrial processing and distinguishes between thermal and non-thermal technologies. Thermal methods such as pasteurization and dehydration are discussed alongside innovative approaches including pulsed electric fields, high-pressure processing and irradiation. The chapter emphasizes the principles, applications, benefits and limitations of these techniques and demonstrates how processing conditions influence microbial safety, nutritional quality and sensory attributes.

12.1 Introduction

Man is the most beautiful of all God’s creations and like man, his environment too is beautiful with rivers to quench his thirst with sweet water, atmosphere to provide him oxygen, land and fire to provide him food. Primitive man ate uncooked food and lived in caves. Soon he learnt the use of firewood for cooking of raw meat and provided the first instance of ‘Pollution from food processing’ in history. As man shifted from one place to another, this sort of living never polluted the environment. But as the man ascended the ladder of civiliz ation, his needs grew in arithmeti c progression but corresponding pollution grew in geometric progression. With increase in agriculture produce, a need was felt to preserve the glut production in the form of processed foods giving rise to massive development of food processing industries all over the world. The rapid industrialization of agriculture and horticulture, increased the pollution load many folds especially the biodegradable waste from food industry [41].The wineries and distilleries (distill wine to make brandy) are no exception. Nevertheless, the waste is a precious source of several useful materials as such or after fermentation [1,31,46,86]. Thus, development and environment are two sides of the same coin.

From time immemorial, the biosphere is acting as a sink for all the waste products and recycles them to make good the loss so that every generation finds it the same as one before it. But, of late, this self-cleaning and equilibrium maintenance of biosphere is disastrously disturbed as the waste produced from man’s activities is continuously exceeding the capacity to purify herself. Consequently, our biosphere is becoming more and more poisonous and days are not far away when this planet will become inhabitable.

1.     Which of the following micro-organism is the most heat-resistant in low acid canned foods and its destruction is considered the criteria for successful heat processing?

(a) B.subtilis

(b) C.botulinum

(c) C.sporogenes

(d) B.mycoides

2.    D value represents

(a) Doubling time

(b) Generation time

(c) Decimal reduction time

(d) Decimal reduction temperature

    1.    Life blood of food companies are
        a)    Existing products    b)    New Products
        c)     New packaging material    d)     Food technologists
    2.    New Products are developed to meet
        a)    Health & Nutritional requirements
        b)    Environmental & Social requirements
        c)     Convenience & handling
        d)     All
    3.    What are the characteristics of a line extension in a variant of an established line of food products 
        a)    Little research    
        b)    Minimum manufacturing changes
        c)     No change in logistics and supply chain
        d)     All
    4.    The following one is not a characteristic of new product development through line extension
        a)    New purchasing skills
        b)    No change in logistics and supply chain
        c)     No change in storage of RM &PM
        d)     Minimum R&D

Developing a new food product involves multiple stages, from ideation to commercialization. Here's a detailed guide to the process:

1. Idea Generation

a. Brainstorming: Generate innovative ideas based on consumer trends, market gaps, and technological advancements.

b. Consumer Feedback: Use surveys, focus groups, and social media to gather consumer preferences and demands.

c. Competitive Analysis: Study existing products in the market to identify opportunities for differentiation.

2. Concept Development

a. Concept Screening: Evaluate initial ideas for feasibility, potential market success, and alignment with company goals.

b. Market Research: Conduct detailed market research to understand target demographics, market size, and potential demand.

Previous Year Questions
1. How has food production, incuding  horticultural crops, changed in  India during the last one decade? Write down its impact on food and nutritional security (20 marks, CSE 2023)
2. What is the food production and consumption pattern of India in the last fifty years? (15M, CSE 2021) 
3. Describe food grain production and consumption trends in India (7.5M, CSE 2019) 
4. Food production and consumption trends in India (12.5M, CSE 2015)

Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species. Genetically modified (GM) foods are foods derived from genetically modified animals and marines. Genetically modified animals and marines are those in which specific changes introduced into their DNA by genetic engineering using a process of either Cisgenesis or Transgenesis. These techniques are much more precise than mutagenesis where animals and marines are exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which food animals can be modified are selective breeding and somaclonal variation. By this means desired quality of meat, egg and other animal products can be produced. But it is a common thinking that foods derived from genetically modified animals and marines are far from safe. They are likely to be contaminated by potent vaccines, immune regulators and growth hormones, as well as nucleic acids, viruses and bacteria that have the potential to create pathogens and to trigger cancer.

Quality Standards and Laws

Quality is how well a product or service satisfies the needs of the customer. This includes all aspects related to the needs of the customer such as quality specifications, safetgy, delivery method or date, price etc. Quality can be interpreted in several ways as conformance to the standards, meeting customers’ preference/ satisfaction for desired quality attributes, degree of excellence and zero defect products etc. Because of education and consequent greater understanding of implications of poor quality commodities in recent years, consumers have become quality conscious and this fact is also applicable to food and food products. In order to strengthen competitiveness, quality must be incorporated throughout the value added chains right from the harvesting, handling, manufacturing, processing, packaging, storage, marketing and distribution stages, especially in the case of food and food products.

Henderson et al., (2010) have studied the different aspects of food regulation. The authors have looked into the perceptions of Australian consumers’ who is and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Personal responsibility for food safety practices was also identified. Little evidence is found in the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares. According to Wood (1990) the marketing of food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating.Jones (1998) studied the role of food safety in the food chain from farm to fork. In response to growing threat of food-borne illnesses the federal government had launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Point’s system (HACCP). Under this it has been designed to make everyone in the food-delivery chain to be responsible for ensuring a safe food supply.

Over the past several years, there has been significant change in consumer perception on quality and food safety. Consumers are demanding healthy, nutritious and cost-effective products processed under controlled hygienic conditions. Food safety concern, in recent years, has become dominant and important. The requirement of food safety and quality assurance has never been so demanding as it is now. Globally food safety is being addressed independent of food quality. In anticipation of consumer demands on food safety, food sanitary standards at national and international levels are under constant review. Several inter governmental agencies / organizations are engaged in work related to quality assurance and food safety. Amongst these World Health Organization (WHO) and Codex Alimentarius Commission (CAC) play the major role in protecting public health and defining standards of quality and safety aspects of foods for regional and or world wide usage.

Regulatory Institutions

The quality environment in the Indian food processing sector revolves around compulsory legislation which specify minimum standard and certification system. Legal standards are generally made to have control over the quality of foods offered for sale and to safeguard the consumer from health hazards posed by practice of adulteration. There are basically three types of Indian standards namely

Over the past several years, there has been significant change in consumer perception on quality and food safety. Consumers are demanding healthy, nutritious and cost-effective products processed under controlled hygienic conditions. Food safety concern, in recent years, has become dominant and important. The requirement of food safety and quality assurance has never been so demanding as it is now. Globally food safety is being addressed independent of food quality. In anticipation of consumer demands on food safety, food sanitary standards at national and international levels are under constant review. Several inter governmental agencies/organizations are engaged in work related to quality assurance and food safety. Amongst these World Health Organization (WHO) and Codex Alimentarius Commission (CAC) play the major role in protecting public health and defining standards of quality and safety aspects of foods for regional and or world wide usage.

1.    Irrotational flow is

(a) Incompressible fluid with shear

(b) Newtonian fluid

(c) Incompressible fluid with no shear

(d) Non-Newtonian fluid

2.    Irrotational flow is also called

(a) Potential flow

(b) Turbulent flow

(c) Laminar Flow

(d) None of these

3.    Bernoulli’s equation is based on the assumption that

(a) The flow is non-viscous, uniform and steady

(b) The flow is steady, non-viscous, incompressible and irrotational

(c) The flow is uniform and incompressible

(d) None of the above

Introduction

Increased awareness about the food safety and various adulterations or crises reported in food industries, the food quality and its safety has emerged as the most important features of the modern food processing and preservation. The important historical dynamics which raised the concerns of food safety were motivated by accidents related to food borne pathogens and chemical contamination during the food processing and distributions. Many times, the terms food quality and safety are interchanged however, there is a difference in terms of their perception by the consumers and manufactures. In past few years, the food safety has become the characteristic of food quality and has been regulated by various national and international agencies. The increased concerns about the safe, nutritious and high quality food has over the time forced the public authorities to engage the food industries to construct the quality management systems in order to improve the food safety and build the consumers believe and trust towards processed foods. Food quality is a broader concept which includes food health quality attributes along with parameters like sensory characteristics like taste, smell and convenience like food preparation (Röhr et al., 2005). The food qualities like nutritional, convenience and sensory are not requested by the public laws but are desired by the consumers. The management systems for the quality assurance have evolved over the time and now we have systems like HACCP. ISO 9000 and ISO 14000 in place which are well known quality management modules to ensure the elimination of food hazards. On a broader scale of trading food several technical agreements under WTO (world trade organization) have been made which provide equal opportunities to all countries to trade the goods however, it imposes the similar food quality standards across all the participatory members. The responsibility of food safety is directly connected with all the stakeholders of the food chain which include manufactures, processors, farmers, food handlers and finally the consumers. Food contaminations may be a result of poor manufacturing practices and poor storage and handling practices at any stage in the food chain. To ensure the safety compliances, national food regulatory models plays a significant role. The guidelines issued by FAO/WHO, 2003 are focused on the public organizations, as well as food control authority self-assessment to ensure highest food quality and its safety from farm to fork. The base of the assessment includes 6 factors viz. food inspection, food quality management, food safety, official food control laboratories, food legislation food and quality information, education and communication (Shukla et al., 2014).For effective implementation of the food safety and quality module the countries have developed various food laws and legal norms which states the principles to be followed for raw materials, their processing and distribution in order to achieve the consumer expectations as well as the hidden food safety concerns.

Hazard Analysis and Critical Control Point (HACCP) System

1. Identify hazards
 
 It is important to be able to identify the possible microbiological, chemical and physical hazards that can occur at every stage of the food business – from growth, processing, manufacture, storage and distribution, until the point where it is sold to the customer and eaten.

    ·    Microbiological Hazards : Any bacterium, virus, or protozoan that is capable of causing illness and that grows or may be carried on food. Well-known examples of bacteria are Campylobacter, Listeria and Salmonella. The most likely food-borne viruses are the Norwalk type viruses. Giardia is an example of a protozoan that may be food borne. It is important to have some understanding of the risks associated with different types of microbiological hazards.

    ·    Chemical Hazards : Examples include excessive or toxic amounts of heavy metals, chemicals, pesticides, herbicides, insecticides, vitamins, minerals, preservatives, disinfectants, detergents and cleaning compounds. Some hazards may be naturally present such as in green potatoes or taro and rhubarb leaves.

    ·    Physical Hazards : Objects that get into food, or are already present in food, may cause illness, injury or distress to the person eating it. Some examples are glass, metal fragments etc. Other contaminants such as hair or insects may be offensive but not necessarily a danger to health. They should nonetheless be considered and controlled

India is emerging as a food power in the international trade of foods. The immense un-tapped potential in the food processing sector in India has to be still exploited. It has been termed as ‘sun rise industry’ for improving agricultural productivity and enhancing food availability. The terms food quality management and food safety have assumed large dimensions today. In the international trade of foods, specifications have been laid down on the levels of harmful substances (chemical or biological origin), protocols have been documented on their detection and quantification in foods. We have to meet these international standards to export processed food and earn foreign exchange. The future of Indian food processing sector is bright provided it improves the quality of its products as per international standards.

1.    HACCP was developed by

(a) Pillsbury and NASA

(b) FDA (Food and Drug Administration)

(c) USDA (United States Department of Agriculture)

(d) FSIS (Food Service Inspection Service)

2.    Which is not one of the hazards in HACCP?

(a) Biological

(b) Physical

(c) Bodily

(d) Chemical

3.    Which is not a physical hazard?

(a) Staples

(b) Fingernails

(c) Bandages

(d) Parasites

Introduction

Food and water safety is a public health concern. “It is health that is real wealth and not pieces of gold and silver” is a famous quote by Mahatma Gandhi. To provide good health and to maintain it properly for all citizens, the country need to assure the quality and safety of food consumed by it's population (Attrey, 2016). Apart from nutrition and taste, a more important part of food is the safety standards during manufacture, storage, distribution, sale and import. Food safety is particularly important in India, where an inordinately high percentage of population suffer from malnutrition and food borne diseases (Bahuguna, 2016). Food borne diseases in India have increased the frequency of mortality and morbidity. Around 5.82 crore cases of food borne diseases and 3.51 lakh food associated deaths were reported in 2010. Nowadays the consumption of unsafe food is being considered as an alarming threat to the growing global food markets. Adulteration and synthetic milk in India, powdered infant formula with melamine in China and adulteration of beef in Europe are a few examples. These issues can be resolved to a great extent, through appropriate food laws and policies. A country should not only possess appropriate statutory, regulatory legislations, policies in place for the su-pply of safe and good quality food at all times, but also should assure that the same is imple-mented seriously (Attrey, 2017).

Apart from health, food safety is vital for economic growth and progress as well. In India, the food processing industry holds tremendous opportunity. It has high employment potential, can boost exports of agro-products out of the country and also provide better returns to farmers for their produce. The concept of food quality and food laws is not totally new in India because food was considered an important aspect of healthy living even in ancient India. India took an important step towards building a safe food culture a decade ago by enacting the Food Safety and Standards (FSS) Act. In one stroke, it brought about a paradigm shift in the way we look at food safety regulations in India. Food Safety and Standards Authority of India (FSSAI) are mandated under Food Safety and Standards Act 2006 to protect people from this threat. In its role of a food regulator, FSSAI can be proud that it touches the lives of each of the 1.3 billion people in the country. More than just reaching the people, the watchful eye of FSSAI is assuring them that the food they get in any form, raw or processed is safe to consume (Agarwal, 2016).

Food Safety and Standards Rules and Regulations-2009

    1.    The Food Safety and Standards Act, 2006 has been passed by the Parliament with the intention to integrate all present food laws into one and to have a single regulatory body.

    2.    Accordingly the Food Safety and Standards Authority of India (FSSAI) has been established under the Food Safety and Standards Act, 2006 (FSS Act, 2006) with the mandate to lay down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.

    3.    In exercise of the powers conferred by section 91 of the Food Safety and Standards Act, 2006 (34 of 2006), the Central Government hereby makes the rules and regulations.

    4.    ‘‘Anti-oxidant’’ means a substance which when added to food retards or prevents oxidative deterioration of food and does not include sugar, cereal, oils, flours, herbs and spices.

History of food safety starts with knowledge about food hazards. The term “safe food” can be defined from different angles since the end users are highly heterogeneous. However, the accumulating data and day by day emerging information aboutfood borne diseaseslead to a boom in public awareness about food safety. Food safety can be defined as “The strategies and activities aimed to protect foods from biological, chemical, physical, and allergenic hazards that may occur during all stages of production, distribution, and consumption” (Paperella, 2020). According to the World Health Organization (WHO), unsafe food,which contains hazardousmicroorganisms or chemicals, causesmore than 200 ailments, ranging from diarrhoea to malignancies among which diarrhoea is common. 

Introduction

Milk, an integral component of our staple diet is nature's most ideal and complete food. There is a long history and tradition of high consumption of dairy products in India. Consumption pattern of dairy products in India is quite unique and is centred on traditional products; however, novel products are gradually gaining momentum in urban areas. Despite being the largest milk producing country in the world, India accounts for a negligible share in the worldwide dairy trade. Domestic demand for dairy products is showing an increasing trend and it is expected that demand-supply gap will further widen which might transform India being a net importer of dairy products. The domestic demand for dairy products is showing an increasing trend and it is expected that demand-supply gap will get further widened. India, world’s largest milk producer has enough scope for diversified value addition as this can definitely assure a better margin of profit. However, for this, one has to maintain reputation and competitiveness in the market. To emerge as a leader in this competitive global market, continuous improvement of quality is highly essential. Safety, just as the other side of the coin is also of utmost importance to reinforce consumer confidence. Nowadays, quality is not a matter of choice but a necessity and even a responsibility of all stake holders. In the case of food, the term, 'Quality' refers to physical, chemical, microbiological, technological, economic and aesthetic characteristics. From consumer point of view, the word, 'Quality' embraces mostly the organoleptic characteristics like body, texture and flavour than the objective properties like fat, protein, lactose and acidity as determined by science based tests.

Introduction

A wide range of agricultural pesticides is currently being used in India. In the financial year of 2015, the size of the crop protection market in India was of about $4.5 billion (FICCI, 2016). A large number of these pesticides are also being used in considerable quantity on horticultural crops, including fruit crops. In general, judicious application of a pesticide following Good Agricultural Practices (GAP) does not leave its residues in crop produces above unacceptable limit. But the GAP recommendations are not available for all crop-pesticide combinations. The usage pattern of pesticides also sometimes gets modified at farm level due to sudden climate changes, and under such situations, the indiscriminate use of pesticides to combat disease and insect complex might result in the contamination of pesticides in fruits.

Food is a resource of immense importance and its safety in the whole production and supply chain, is very crucial. In the last century, drastic increase in the incidence of food borne illnesses, large-scale food poisoning outbreaks and surfacing of new foodborne pathogens and hazards were widely reported. Contaminants can enter food through various pathways in the food production process, and can occur naturally or as the result of inferior or inadequate production practices. Concerns on food safety are fuelled by the industrialization of agricultural production, liberalization of trade, tourism, food consumption pattern and food preparation practices. The availability of information through the mass and social media increases the number of reported cases of inadequate food safety. International competitiveness depends more on quality and safety concerns than on prices and this creates a need for safer food production and distribution practices.

Growing population has increased the demand on food supply. Providing safe and hygienic food to the population is an essential consideration. Food safety systems and tools need to be in place to assure safe food, until which the food businesses would not flourish or be able to build their reputation. Food safety systems and management tools are important as they assist food business organizations to build confidence in people regarding food safety.

Cooking oil when heated there will be some changes like its colour, flavour, smoke formation etc. One change is the change in total polar compounds (TPC). TPC is used to measure the quality of oil. The TPC value increases with the reheating of oil, higher TPC value means the oil having high contain of peroxide and hydro peroxide. FSSAI fixed the value of TPC at 25%, beyond of this value the cooking oil can causes health issues like hypertension, atherosclerosis, Alzheimer’s disease , liver disease even liver cancer.

Food safety is a discipline ensuring safe consumption of food without any injuries to human health. It is multifaceted and influenced by various factors including, food processing, handling and practices, consumer demand and their knowledge, globalization of world food trade, changes in food consumption pattern (Chen et al., 2020).

Abstract
Every nation needs an effective food legislation and food control service to promote a safe, honestly presented food supply, and to protect consumers from contaminated, adulterated, and spoiled foods. The principles to be included in food safety and legislations are primarily inspection, enforcement, biological and chemical contaminants, packaging and labelling, and food trade in local and overseas market. Harmonization of Food Law on the international level is a worldwide trend from the late twentieth century. In India AGMARK and FSSAI are sole regulatory authority for food production and marketing. International laws and regulations play a vital role in trade and commerce. International regulatory bodies include CODEX, EU, HALAL, USFDA, FAO and WTO. This chapter deals with international and national food safety regulation and legislations with regulatory framework in India and implications on international trade.
Keywords: Food Safety, Regulations, Trade, Certification, Legislation, Food Security.

Introduction
Chapter 11 delves into the intricate relationship between food sciences, human nutrition, and their collective impact on food security and global sustainability. The science of sustenance, encompassing food processing, preservation, quality, safety, and nutrition, is crucial for understanding how to feed a growing global population while minimizing environmental impact. The chapter begins by exploring food processing and preservation techniques, which are essential for extending the shelf life of food products and preventing food wastage. Traditional and modern food processing methods are discussed, highlighting their role in maintaining food quality and safety. The importance of food preservation is emphasized, along with emerging trends in food technology that address current and future challenges. Food quality and safety are vital components of the food sciences, ensuring that the food consumed by populations is not only nutritious but also free from harmful contaminants. The chapter examines the factors influencing food quality, including environmental conditions, handling practices, and storage methods. The principles of food safety are outlined, addressing the critical need for stringent measures to prevent foodborne illnesses. The challenges in maintaining food safety in the face of global trade and climate change are also discussed. Nutritional requirements and their role in human health are covered in the next section. This part of the chapter introduces fundamental concepts of nutrition, such as macronutrients, micronutrients, and dietary guidelines that promote health and well-being. The importance of balanced diets is underscored, with an emphasis on the need for proper dietary assessment methods to ensure adequate nutrient intake. The concept of food security is then explored, considering the various factors that influence the availability, accessibility, and affordability of food. The chapter discusses strategies for enhancing food security, including improving agricultural practices, reducing food waste, and addressing socio-economic inequalities. The integration of food sciences and human nutrition is presented as a critical approach to achieving sustainable food security. The chapter also examines the impact of food sciences and human nutrition on global warming. Food production, as a significant source of greenhouse gas emissions, is analyzed with respect to its environmental footprint. Strategies for efficient resource utilization, policy advocacy, and research innovation are

Previous Year Questions

1. CS 2015: Discuss the impact of rapid increase in population on food and agriculture (12.5 marks)

What is Food security?

The Food and Agricultural Organization (FAO) – “when all people at all times have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life”.

It has Following Dimensions

• Availability: It means food production within the country, food imports and the stock stored in government granaries.

Food security is an essential feature of a country’s independence and sustenance. Rapid growing population and increasing purchase capacity, both play an influential role on food security. The cultivation or agriculture has declined the world over, with India and Kerala being no exceptions mainly due to the lack of human resources to work with the soil. Uneconomic crop pricing, lack of social accreditation, poor and unstable income, insecurity to life and health etc. are the main factors which discourage the youngsters in our country from becoming ‘farmers’.

Introduction

The importance of food security and its management world over has been recognized long back. The World Food Summit in 1974, called in response to the persistent and widespread under-nutrition and the future role of agriculture, stressed upon establishment of committee to review and recommend location specific action plan in sensitive areas. Asserting that every man, woman and child has the inalienable right to be free from hunger and malnutrition in order to develop their physical and mental faculties, an international undertaking on world food security was set up in which member nations committed to maintain food stocks to ensure routine and emergency food supplies (in case of crop failure, natural disaster, etc.). Monitoring the implementation of such undertaking has since then become the responsibility of the Committee on World Food Security.

Introduction

Food security means access by all people at all times to enough food for an active healthy life (Reuntlinger, 1985; World bank, 1986; FAO, 1989). But now-a-days, food security is used differently at national, regional and household level. At regional and national levels, it is related to regional and national balances between availability and need whereas at household level, it is related with food production resources, income available for purchases and assistance sufficient to meet the aggregate needs of all household members.

Availability of food alone may not guarantee access due to poor distribution or lack of purchasing power as co-existence of aggregate food self sufficiency and widespread malnutrition and hunger do exist. As per Chen and Kates, 1994, food security includes combination of criteria as:

17.1. Fruit Products Order (FPO), 1995

Promulgated under Section 3 of Essential Commodities Act, 1955.

For regulating sanitary and hygienic conditions in manufacture of fruit, vegetable products.

Mandatory for all manufacturers of fruit, vegetable products to obtain a license under this order.

Food security, defined as the availability, access, and utilization of sufficient, safe, and nutritious food for all people at all times, is a critical global challenge. This article examines the multifaceted issues contributing to food insecurity, including population growth, climate change, economic instability, and geopolitical conflicts. It explores the impact of these factors on food production, distribution, and access, highlighting the interconnectedness of global systems. Furthermore, the article discusses various solutions and strategies to enhance food security, such as sustainable agricultural practices, technological innovations, policy reforms, and international cooperation. Emphasizing a holistic and integrated approach, the article argues that addressing food security requires coordinated efforts across sectors and scales, from local communities to global networks. By fostering resilience, equity, and sustainability in food systems, we can move towards a future where everyone has access to the nourishment they need to lead healthy and productive lives.

1.    In milk and milk products, non bacterial ropiness or sliminess may be due to the stringiness/sliminess caused/resulted

(a) Due to thin film formation of proteins, when cooled

(b) From cream thickness

(c) By mastitis, fibrin and leucocytes from the milch animal’s blood

(d) All of the above

2.    In milk, bacterial ropiness is caused by slimy capsular material from the cells usually

(a) Lipids

(b) Proteins

(c) Gums or mucins

(d) Polysaccharides

Food is a complex system of inorganic and organic compounds. These compounds are present in food in unique combination and uniquely organized structures, and therefore, every type of food has unique characteristics, nutritive value, sensory quality, texture, etc. Food items are always in physical, chemical and biological dynamics, however rate of change vary from food to food. Those highly perishable in nature undergo faster rate of spoilage as compare to those semi-perishable or stable. Foods are affected by nearly every variable of environment. Heat, cold, light or other radiations, oxygen, moisture/dryness, natural food enzymes, microorganisms, macro-organisms, industrials and agricultural contaminants, time, etc. - all adversely affect the foods resulting to its spoilage or deterioration. Spoilage may be referred to the losses in nutritive value, sensory desirability, safety and aesthetic appeal to the unacceptable level. Level of unacceptability is the subject of socio-economic status and policies of the state. A food which is of unacceptable quality for one society may be of acceptable quality for other society.

History reveals that food was the root cause of many wars and also the battles were won or lost over food spoilage and its control. Wars and the need to provide safe food to armies in the region far away from the areas of their production have always focused attention on the problem of food spoilage, and this valid today even. Some of the most important advancements in the technology of food preservation were made during the war-time. Of these, most important was the technology of preventing food from spoilage for months together developed by French scientist Nicolas Appert for French army. He won awarded money of 12,000 Francs in 1908 for this. The World learnt the art of canning foods in which the food is packed in a sealed metal container and heated sufficiently. He, however, could not explain the principle behind the preservation by canning. Some 50 years later, work of Louis Pasteur explained that the growth of microorganisms was the major cause of food spoilage which are killed in Appert’s method of preservation.

After harvesting the quality of fruits and vegetables begins to diminish and products is edible for only a limited time then products begin to spoil or rot. Losses occur during harvesting and handling of fruits and vegetables can be minimized by proper techniques but processed food spoilage is bit difficult to control and stop after infection and contamination of microorganism.

Spoilage

Spoilage is deteriorative process which results reduction in quality of food (fruits and vegetables) which become inedible. The changes in food that cause it to lose its desired quality and eventually become inedible is called food spoilage or rotting. After harvesting, the quality of fruits and vegetables begins to diminish and product is edible for only a limited time. The deterioration and spoilage of fruits and vegetables may occur at different ways.

The losses in harvested products begin immediately after detachment of products from their parental plants. After some time, theses products begin to spoil or rot. Spoilage can be defined as the deteriorative process which renders the food inedible or results in reduction in quality. Spoilage of fresh fruits and vegetables usually occurs during storage, transportation and during processing. They also get contaminated with spoilage organisms either from each other or from the containers. Mechanical injuries during harvesting and transportation further aggravates the deterioration process.

Food is essential for human survival. It provides the required energy and vital nutrients for sustainable growth and development. With the increase in population and awareness, the demand for nutritious, fresh and healthy food also increases. Although adequate food is produced in order to meet the increased demands, it fails to reach the consumers in need due to food Food Storage and Preservation Practices   35 wastage and spoilage occurring during various stages of harvesting, food production, storage and transportation. Gajanana et al., (2009) stated that there is a mammoth wastage of food post-harvest. It is estimated that 20 to 60 % of produce are wasted during and after post-harvest.