食品專業(yè)英語(yǔ) 課件 -第7、8章 LESSON 7　FOOD SAFETY AND MICROBIAL INFLUENCE FACTORS、LESSON 8　FOOD QUALITY MANAGEMENT

食品專業(yè)英語(yǔ)FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目錄CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON7FOODSAFETYANDMICROBIALINFLUENCEFACTORS1.MicroorganismsandfoodsafetyMicroorganismsmaycausefoodspoilageorfoodborneillness.Foodspoilagemeansthefoodproducesundesirablechangesintheodor,color,taste,textureandappearance,orevenlosesitsediblevalue.Somemicroorganismsthatdonotdirectlycausechangesinfoodmayaltertheflorasothatspoilageorganismscangrow.

Foodborneillnessesareusuallycausedbyeithermicroorganismsortoxicinfood,andincludebiologicalhazards,chemicalhazardsandphysicalhazards.Thesemicroorganismsinfoodsthatcausehumantogetsickaretermedfoodbornepathogens,includingbacterial,fungal,viral,andparasitic(protozoaandworms)organisms.Thesemicroorganismsand/ortheirtoxinscausebiologicalhazards.1.MicroorganismsandfoodsafetyFoodborneillnessescausedbythesemicroorganismsaresometimesincorrectlycalledfoodpoisoning.Therearetwotypesofdiseasescausedbyfoodbornepathogens:infectionsandintoxications.Infection

iscausedbythe

ingestion

of

food

containingmultiplylivepathogenicorganisms.Intoxicationusuallyoccurbyingestingoffoodhavingtoxinsformedbythemicroorganismswhichisgrowninthefooditemregardlessthemicroorganismsarealiveordead.Theintoxicationsmaybecausedbyimproperstorageconditionswhichallowthepathogensinfoodtogrowandproducetoxin.Subsequentprocessingofthefoodmaydestroythemicroorganismsbutnotthetoxin.

1.MicroorganismsandfoodsafetyMycotoxinisametaboliteproducedbyfungigrowinginfoodorfeed.Atpresent,morethan200varietiesofmycotoxinshavebeenidentified.Humanoranimalsconsumedfoodswhichwascontaminatedbymycotoxinswillinitiatesomemultipletoxicsymptoms,suchashallucination,vomiting,haemorrhage,damageofcentralnervoussystemandevendeath.Fungalpoisoningiscommon.Maincharacteristicsofmycotoxinpathogenicityaretheinabilitytoproduceantibodiesbybytheimmunesystem.Severalcommonfungalfoodpoisoningsareasfollows:aflatoxin,sterigmatocystin,zearalenone,deoxynivalenolandsoon.2.CommonmicroorganismsinfoodMicroorganismsinfreshproduceincludeviruses(hepatitisAvirusandnorovirus);protozoasuchasCyclosporacayetanensisandCryptosporidiumparvum;andbacteriasuchasAeromonas

(A.)hydrophila,Bacillus(B.)cereus,Clostridium(Cl.)spp.,Escherichia（E.）coliO157:H7,Listeria(L.)

monocytogenes,Salmonella(S.)spp.,Shigella(Sh.)spp.,Vibrio(V.)cholerae,Campylobacter(C.)spp.andYersinia(Y.)enterocolitica.SpeciesofPseudomonas,Micrococcus,Bacillus,Acinetobacter,LactobacillusandCoryneformare

theprevalentbacteriainanimalcarcasses.Meanwhile,manysamplesalsopresentColiforms,Staphylococcus(St.)aureus,ClostridiumperfringensandSalmonellae.

2.CommonmicroorganismsinfoodOthergenerahavebeenfoundinfisheryproductsexceptVibriospeciesfromseafood,includingBacillus,Microbacterium,Micrococcus,Moraxella,Pseudomonas,Arthrobacter,Acinetobacter,FlavobacteriumandmicroorganismdesignatedasCoryneforms.Parasitesinfoodsusuallycauseillnesswhenfoodscanbeconsumedbyhuman,suchasCryptosporidium,Cyclospora,Giardia,Entamoeba,Toxoplasma,Sarcocystis,Isospora,Nematodes,Platyhelminthes.Inaddition,food-bornepathogenswhichcanalsospreadviafoods,are,HepatitisA,NorwalkvirusandNorwalk-likevirus,Rotaviruses,Astroviruses,Enteroviruses,Parvoviruses,AdenovirusesandCoronaviruses.3.FoodbornepathogenicbacteriaCommonfoodbornepathogenicbacteriaincludeStaphylococcus,Salmonella,Escherichia,Proteus,Listeria,Cl.botulinum,C.jejuni,V.cholerae,Vibrioparahaemolyticus,

B.cereus,andY.enterocolitica.ItiscommontofindthatSalmonella,E.coliO157:H7,Staphylococcal,andCl.botulinumarethemajorpathogenscontributingtooutbreaksoffoodborneillness.Salmonella

isthemostcommonandwidelyrecognizedfoodbornepathogenintheworld,whichwidelyoccursinfamilies,schools,publiccateringunits,etc.UsuallyfoodborneillnessfromSalmonellaislinkedtoconsumptionofpoultry;however,freshproducehasbeenproventobeafrequentvehicle.In2008alargeoutbreakofsalmonellosisoccurredin43statesintheUSandCanada,whichinvolved1442illnessesthatwerelinkedtotheconsumptionofhotpeppers.3.FoodbornepathogenicbacteriaIn2006,aseriousoutbreakofsevereillnesscausedbyE.coliO157:H7-contaminatedspinachintheUSandCanada;199E.coliO157:H7caseswith3deathswerereportedin26states.Fifty-onepercentofthesecaseswerehospitalizedand16%developedintoacuterenalfailure.InMay2011,afoodborneillnesswascausedbyE.coliO104:H4-contaminatedfenugreekseedsproutsoccurredinnorthernGermanywhichinvolvedvisitorsfrom14Europeancountriesplus7persons(1death)fromNorthAmerica.Therewere3911caseswith47deathsand777patientsdevelopedhemolyticuremicsyndrome(HUS).4.MicrobialsourceThemicrobiologicalsafetyoffoodremainsadynamicsituationheavilyinfluencedbymultiplefactorsalongthefoodchainfromfarmtofork.Microbialcontaminationcanoccurduringanyofthestepsinthefarm-to-consumercontinuum(production,harvest,processing,wholesalestorage,transportationorretailingandhandlingfamily)andthiscontaminationcanarisefromenvironmental,animalorhumansources.4.MicrobialsourceFoodisinevitablycontaminatedbydifferentmicroorganismsinvariouslinks,suchasproduction,processing,storage,transportationandsales.Therearetwomainwaysofmicrobialpollution:endogenouspollutionandexogenouspollution.Thefoodpollutionphenomenoncausedbymicroorganismsfromanimalsandplantsrawmaterialsthemselvesiscalledendogenouspollution,alsoknownasthefirstpollution.Intheprocessofproduction,transportation,storage,marketingandconsumptionoffood,microbialcontaminationoffoodiscausedbywater,air,human,animal,mechanicalequipmentandutensils,whichiscalledexogenouspollutionorsecondpollution.4.MicrobialsourceThemicrobesofcontaminatedfoodmainlycomefromsoil,air,water,operators,animalsandplants,processingequipment,packagingmaterialsandsoon.Environmentalpollution,inadequatesterilization,improperstorageandtransportationmethods,andinattentiontosanitaryoperationarethemainreasonsforexceedingthestandardofbacteriaandpathogenicbacteria.SoilisanaturalenvironmentforvarietyofhumanpathogensincludingB.cereus,Cl.botulinum,Cl.perfringens,L.monocytogenesandAeromonasbutthisprofileofpathogensisbroadenedconsiderablybytheadditionofanimalwastesintosoil.Theconditionsatthegrowinglocationaremajorfactorsthataffectthepathogencontaminationoffreshproduce.Fieldsthatcontainanimalmanurearemorelikelytobecontaminatedwithentericpathogensbecauseoftheirabilitytosurviveinsoilsformonthsoryears.4.MicrobialsourceIthasbeenreportedthatE.coliO157:H7andSalmonellamaysurviveinsoilfrom7to25weeksdependingonthesoiltype,moisturelevel,temperatureandsourceofcontamination.Fecesmaynaturallycontainbetween102and105CFU/gE.coliandbetween102and107CFU/gSalmonellaspp.;slurrybetween10and104CFU/gE.coliandYersiniaspp.;andmanurebetween102and107CFU/gSalmonellaspp.Themanureofruminants(cattle,sheep)andsewageareconsideredthemainsourcesofSalmonellaandE.coliO157:H7.Also,C.jejuniisanormalmemberofthegastrointestinalmicrofloraofpoultry,pigsandcattle.SinceL.monocytogenesiswidelydistributedinnature(soil,decayingvegetation),thepathogenisacommoncontaminantofvegetables,especiallyrootcrops.Inadditionthepathogenpopulationsrelevanttofoodsafetyarenotstatic.Thepreviouslyunknownfoodbornepathogens,manyofwhicharezoonotic,areconstantlyemerging.5.FactorsaffectingmicrobialgrowthThemicroenvironmentinfoodproductsarechangingconstantly.Thesechangesinthefoodaffecttheprocessesofmicrobialsystems.Theenvironmentalconditionsaffectthesurvivalofthemicroorganisms.Avarietyofintrinsicandextrinsicfactorsaffectthemetabolismandmultiplicationofmicroorganisms.TheintrinsicorfoodrelatedfactorsarepH,moisturecontent,wateractivity(aw),oxidation-reductionpotential,nutrients,andthepossiblepresenceofnaturalantimicrobialagents.Theextrinsicorenvironmentrelatedfactorsincludetemperature,relativehumidity,osmoticpressure,oxygen,inhibitors,light,andthetypeandquantityofmicroorganisms.5.FactorsaffectingmicrobialgrowthMostofthebacteria,especiallythepathogenicbacteria,growbestandproducetoxinwhenpHvalueis7.0(6.6~7.5),andafewbacteriacanalsogrowwhenpHisbelow4.0.BacteriarequirestricterpHthanyeastandmold,andpathogenicbacteriaaremoresevere.Nearneutralfoodisoneofthemostcommonroutesforpathogenicbacteria.Microbialrequirementsforwateraregenerallyexpressedintermsofwateractivity.Mostfreshfoodshaveawateractivityof0.99,andeachmicrobialgrowthandtoxinproductionrequiresaminimumwateractivity.Forpathogenicbacteria,St.aureuscangrowwhenAwisbelow0.86,butCl.botulinumcannotgrowwhenAwislowthan0.94,andmoldcanalsogrowwhenawisbelow0.8.Thelessmoistureinfood,thelowertheabilityofmicroorganismstoproducetoxins.5.FactorsaffectingmicrobialgrowthFoodcanprovidewater,carbonsources,nitrogensources,energy,vitamins,mineralsandrelatedgrowthfactorsformicroorganisms.Themorenutritiousingredientsinfoods,thefasterthepathogenicbacteriagrowandreproduce,andthemoredangeroustheyare.Somefoodshavenaturalantimicrobialsubstances,suchasantibacterialoils(eugenol,allicin,cinnamaldehyde,mustardoil).Therearealsomanyantimicrobialcomponents,suchaslactoferrin,lectin,peroxidasesysteminmilk,lysozymeineggs,thioglycosideincruciferousplantsandsoon.5.FactorsaffectingmicrobialgrowthMostpathogenicbacteriabelongtomesophillicmicroorganisms.Tosomeextent,coldstoragecaninhibitthegrowthofpathogenicbacteria.Whenfoodisfrozen,somemicrobialgroupscanbeeffectivelykilled.Whenfoodisheated,thekeyprotein,nucleicacidandenzymesystemofthebacteriacanbedestroyeddirectly,causingthedeathofthebacteria.Adjustingthegascompositionandproportionoffoodenvironment,ontheonehand,canpreventthegrowthofspoilagemicroorganismsandinhibitfoodspoilage.Ontheotherhand,thegrowthandreproductionofpathogenicbacteriaarecontrolledbyinhibitingthegrowthofmicroorganisms.6.MicrobialcontrolMicrobialcontrolistheuseofphysical,chemicalandbiologicalmethodstopreventmicrobialcontamination,andkillorinhibitthegrowthandreproductionofmicroorganisms.Physicalmethodscanaffectthechemicalcompositionandmetabolismofmicrobialgrowth,sothephysicalmethodscanbeusedtosuppressorkillmicroorganisms.Thephysicalmethodsforcontrollingmicroorganismsaremainlyheat,radiation,drying,ultrasonic,filtration,cleaning,microwave,highpressure,ohmicheating,farinfrared,lowtemperature,andsoon.6.MicrobialcontrolThecommonlyusedhigh-temperaturesterilizationmethodsaredryheatsterilizationanddampheatsterilization.Thedryheatsterilizationincludesburningandhot-airsterilization.Dampheatsterilizationincludespasteurization,boiling,circulatingsteamdisinfection,intermittentsterilization,normalautoclaving,continuousautoclavingsterilizationandsoon.Bacterialspecies,numberofbacteria,compositionoffood,heatingtemperatureandtime,allaffecttheefficacyofthermalsterilization.6.MicrobialcontrolMethodsofchemicaltocontrolofmicroorganismsincludesalt,sugar,wine,vinegarandpreservatives.Preservativesincludebenzoicacidanditssalts,sorbicacidanditssalts,sodiumdiacetate,o-phenylphenol,hydrogenperoxide,sulfite,nitrateandnitrite,etc.Mechanismofactionofpreservatives:1)Todestroythecellwallandcellmembraneofamicroorganism.Forexample,surfactantcandepolymerizethecellwallofGramnegativebacteria.Phenolsandalcoholscanleadtocellmembranestructuredisorderandinterferewithitsnormalfunction,andmakethesmallmolecularmetabolitesoverflowthecells.6.MicrobialcontrolMechanismofactionofpreservatives:2)Tocausemicrobialproteindenaturationorcoagulation.Acidandalkali,alcohols,aldehydes,dyes,heavymetalsaltsandoxidantscancausemicrobialproteindenaturationorcoagulation.Forexample,ethanolcanchangetheconfigurationofbacterialproteinanddisruptthefoldingmodeofpolypeptidechain,resultinginproteindenaturation.3)Changethestructureofnucleicacidandinhibitthesynthesisofnucleicacid.Somealdehydes,dyesandalkylatingagentplaybactericidalandbacteriostaticeffectsbyaffectingthebiosynthesisandfunctionofnucleicacids.Forexample,formaldehydecanbindtotheaminogrouponthebaseringofmicrobialnucleicacid.6.MicrobialcontrolBiologicalmethodsformicrobialcontrolcurrentlyincludebiologicalpreservatives(Nisin,Natamycin),applicationofbacteriophages,antagonisticbacteria,andacombinationofantagonisticbacteriawithbacteriophages.Wordsparasitic[?p?r??s?t?k]adj.寄生的，由寄生蟲引起的pseudomonas[(p)sju:'d?m?n?s]n.假單胞菌protozoa[?pr??t??z???]n.原生動(dòng)物micrococcus[?ma?kr?'k?k?s]n.微球菌，球狀細(xì)菌contaminate[k?n?t?m?ne?t]vt.污染lactobacillus[?l?kt??b??s?l?s]n.乳酸菌mycotoxin[?ma?k??'t?ks?n]n.毒枝菌素，真菌毒素coryneform[k?'r?n?f?:m]adj.棒狀桿菌的，似棒狀桿菌的metabolite[me't?b??la?t]n.代謝物coliforms[k?l?'f?:mz]大腸桿菌類feed[fi:d]n.飼料vibrio['v?br???]n.弧菌consume[k?n?sju:m]vt.消耗，消費(fèi)，吃光microbacterium[ma?kr?'b?kt??r??m]細(xì)桿菌屬，小細(xì)菌屬initiate[??n??ie?t]vt.開始，發(fā)起parasite[?p?r?sa?t]n.寄生蟲Wordssymptom[?s?mpt?m]n.癥狀moraxella[,m?:r?k'sel?]莫氏桿菌屬hallucination[h??lu:s??ne??n]n.幻想，錯(cuò)覺flavobacterium[fle?v?'b?kt??r??m]n.黃質(zhì)菌屬，產(chǎn)黃菌屬;vomiting['v?m?t??]n.嘔吐giardia[d?i:?ɑ:di:?]n.賈第鞭毛蟲屬haemorrhage[?hem?r?d?]n.出血entamoeba[?ent?'mi:b?]n.內(nèi)阿米巴屬pathogenicity[p?θ?d??'n?s?t?]n.病原性，致病性toxoplasma[t?ks??'pl?zm?]n.弓形體，弓漿蟲immune[??mju:n]adj.免疫的，有免疫力的sarcocystis[sɑ:k?s?s't?s]n.肉胞子蟲aflatoxin[??fl?'t?ks?n]n.黃曲霉毒素isospora[ais?u'sp?:r?]n.等孢子球蟲屬sterigmatocystin[st?r?gm?t??'s?st?n]n.雜色曲霉毒nematodes[ne'me?t??di:z]線蟲類Wordszearalenone[zi:?'r?l?n??n]n.玉米赤霉烯酮platyhelminthes[pl?ti:'helm?nθs]扁形動(dòng)物deoxynivalenol[di:?ks?n?v?'li:n?l]n.脫氧雪腐鐮刀菌烯醇proteus[?pr??ti:?s]變形桿菌hepatitis[?hep??ta?t?s]n.肝炎poultry[?p??ltri]n.家禽norovirus[n??r??va?r?s]諾洛病毒spinach[?sp?n?t?]n.菠菜salmonella[?s?lm??nel?]n.沙門菌fenugreek[?fenj?gri:k]n.葫蘆巴（一年生豆科植物）clostridium[kl?s'tr?d??m]n.梭菌，梭菌屬sprout[spra?t]n.新芽，嫩芽shigella[?i?ɡel?]n.志賀氏（桿）菌continuum[k?n?t?nju?m]n.連續(xù)統(tǒng)，連續(xù)統(tǒng)一體campylobacter[?k?mpil?u?b?kt?]n.彎曲菌wholesale[?h??lse?l]n.批發(fā)，大規(guī)模買賣Wordsendogenous[en?d?d??n?s]adj.內(nèi)長(zhǎng)的，內(nèi)生的inevitably[?n?ev?t?bli]adv.不可避免地exogenous[ek?s?d??n?s]adj.外成的，外生的nitrate[?na?tre?t]n.硝酸鹽utensil[ju:'tens?l]n.器具nitrite[?na?tra?t]n.亞硝酸鹽sanitary[?s?n?tri]adj.清潔的，衛(wèi)生的depolymerize[di:'p?l?m?ra?z]v.（使）解聚enteric[en?ter?k]adj.腸的phenols['fi:n?lz]酚類manure[m??nj??(r)]n.肥料，糞便alcohols['?lk?h?ls]n.醇類，含酒精的飲料ruminant[?ru:m?n?nt]n.反芻動(dòng)物metabolites[me't?b?la?ts]代謝產(chǎn)物decay[d??ke?]vt.&vi.（使）腐爛，腐朽overflow[s??v??fl??]vt.&vi.溢出，淹沒Wordsvegetation[?ved???te??n]n.植物denaturation[di:l???t??'re???n]n.改變本性，變性zoonotic[?z???'n??t?k]動(dòng)物傳染病，人畜共患病coagulation[k????ɡj?'le??n]n.凝結(jié)，凝結(jié)物intrinsic[?n?tr?ns?k]adj.固有的，內(nèi)在的alkali[ion?la?]n.堿extrinsic[eks?tr?ns?k]adj.非本質(zhì)的，外在的aldehydes['?ld?ha?dz]醛類metabolism[m??t?b?l?z?m]n.新陳代謝oxidant[?ks?d?nt]n.氧化劑multiplication[?m?lt?pl??ke??n]n.增加，增殖ethanol[?k?n?l]n.乙醇antimicrobial[??nt?ma?'kr??b??l]adj.抗菌的configuration[k?n?f?g??re??n]n.布局，構(gòu)造;[化]（分子中原子的）組態(tài)，排列reproduction[?ri:pr??d?k?n]n.繁殖，生殖disrupt[d?s?r?pt]vt.使混亂，使分裂，破壞Wordssuppress[s??pres]vt.壓制，阻止...的生長(zhǎng)polypeptide[r??l?'pepta?d]n.多肽mesophile['mez?fa?l]adj.（細(xì)菌）嗜溫的，適溫生物bactericidal[b?k?'??r?'sa?dl]adj.殺菌的radiation[?re?di?e??n]n.輻射bacteriostatic[b?k???r??s't?t?k]adj.細(xì)菌抑制的，阻止細(xì)菌繁殖法的preservative[pr??z?:v?t?v]n.防腐劑formaldehyde[f?:?m?ld?ha?d]n.甲醛，福爾馬林sodiumdiacetate[?s??di:?mdai??siteit]二乙酸鈉nisin['na?s?n]n.乳酸鏈球菌素o-phenylphenol['??f'en?lf?n?l]鄰苯基苯酚natamycin[ne?t?'ma?s?n]n.納他霉素hydrogenperoxide[?haidr?d??np??r?k?sa?d]n.過氧化氫bacteriophage[b?k't??r?????d?]n.噬菌體sulfite['s?lfa?t]n.亞硫酸鹽antagonistic[?n?t?g??n?st?k]adj.敵對(duì)的，對(duì)抗性的Phrasesfoodspoilage食品腐敗Norwalkvirus諾瓦克病毒foodborneillness食源性疾病Norwalk-likevirus類諾瓦克病毒foodbornepathogens食源性致病菌Rotaviruses輪狀病毒foodpoisonings食物中毒Astroviruses星狀病毒infectionandintoxication感染型和毒素型Enteroviruses腸病毒freshproduce新鮮農(nóng)產(chǎn)品，生鮮農(nóng)產(chǎn)品Parvoviruses細(xì)小病毒科Cyclosporacayetanensis

環(huán)孢子蟲Adenoviruses腺病毒Cryptosporidiumparvum

小球隱孢子蟲Coronaviruses冠狀病毒PhrasesAeromonashydrophila

嗜水氣單胞菌animalwastes動(dòng)物糞便Bacilluscereus

蠟樣芽胞桿菌rootcrops塊根植物L(fēng)isteria

monocytogenes

單核細(xì)胞增生李斯特氏菌relativehumidity相對(duì)濕度Vibriocholerae霍亂弧菌osmoticpressure滲透壓Yersiniaenterocolitica結(jié)腸炎耶爾森桿菌ohmicheating歐姆加熱Clostridiumbotulinum肉毒梭狀芽胞桿菌farinfrared遠(yuǎn)紅外Campylobacterjejuni空腸彎曲桿菌benzoicacid苯甲酸，安息香酸Vibrioparahaemolyticus副溶血性弧菌sorbicacid山梨酸Phraseshotpeppers辣椒antagonisticbacteria拮抗菌acuterenalfailure急性腎功能衰竭h(yuǎn)ot-airsterilization熱空氣消毒法hemolyticuremicsyndrome（HUS）溶血性尿毒癥綜合征circulatingsteamdisinfection循環(huán)蒸汽消毒Clostridiumperfringens產(chǎn)氣莢膜梭狀芽胞桿菌intermittentsterilization間歇滅菌Acinetobacter不動(dòng)細(xì)菌屬normalautoclaving高壓蒸汽滅菌法Staphylococcusaureus金黃色釀膿葡萄球菌continuousautoclavingsterilization連續(xù)高壓滅菌Arthrobacter節(jié)細(xì)菌屬Gramnegativebacteria革蘭氏陰性菌alkylatingagent烷化劑食品專業(yè)英語(yǔ)FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目錄CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON8FOODQUALITYMANAGEMENTFoodqualitymanagement(FQM)focusesonconsumer-drivenqualitymanagementinfoodproductionsystemsusingaproduct-basedapproach.FQMintegratesorganizationalandtechnologicalaspectsoffoodproductqualityintoonetechno-managerialconceptandpresentsanintegratedviewofhowqualitymanagementistobesituatedinachain-orientedapproach.Qualitymanagementisconcernedwithcontrollingactivitieswiththeaimofensuringthatproductsandservicesarefitfortheirpurposeandmeetspecifications.‘Foodqualitymanagement’isdefinedhereasalloftheactivitiesoftheoverallmanagementfunctionthatdeterminethequalitypolicy,objectives,andresponsibilitiesandthatimplementthembymeanssuchasqualityplanning(QP),qualitycontrol(QC),qualityassurance(QA),andqualityimprovement(QI)withinthequalitysystem.Theimplementationofqualitymanagementdependsonorganizationalfactorssuchasthesizeoftheorganization,thetypeofsuppliersandcustomers,thedegreeofautomation,thetypeofproducts,QArequirements,and,importantly,topmanagement'scommitment.PrinciplesofqualitymanagementOrganizationsthatfocusonqualityrelyonthesamebasicmanagementprinciplesforsuccess.Table1listssevenprinciplesofqualitymanagement.

Table1PrinciplesofQualityManagementQualityprinciplesDescription1CustomerfocusSustainedsuccessisachievedwhenanorganizationattractsandretainstheconfidenceofcustomersandotherinterestedparties.Understandingcurrentandfutureneedsofcustomersandotherinterestedpartiescontributestosustainedsuccessoftheorganization.2LeadershipOrganizationssucceedwhenleadersestablishandmaintaintheinternalenvironmentinwhichemployeescanbecomefullyinvolvedinachievingtheorganization’sunifiedobjectives.3EmployeeengagementOrganizationssucceedbyretainingcompetentemployees,encouragingcontinuousenhancementoftheirknowledgeandskills,andempoweringthem,encouragingengagement,andrecognizingachievements.4ProcessapproachThequalitymanagementsystemconsistsofinterrelatedprocesses.Understandinghowresultsareproducedbythissystemenablesanorganizationtooptimizethesystemanditsperformance.

Table1PrinciplesofQualityManagementQualityprinciplesDescription5ImprovementImprovementisessentialforanorganizationtomaintaincurrentlevelsofperformance,toreacttochangesinitsinternalandexternalconditions,andtocreatenewopportunities.6Evidence-baseddecision-makingDecision-makingcanbeacomplexprocess,anditalwaysinvolvessomeuncertainty.Facts,evidence,anddataanalysisleadtogreaterobjectivityandconfidenceindecision-making.7RelationshipmanagementInterestedpartiesinfluencetheperformanceofanorganization.Sustainedsuccessismorelikelytobeachievedwhentheorganizationmanagesrelationshipswithallofitsinterestedpartiestooptimizetheirimpactonitsperformance.

FunctionsofqualitymanagementManagementiscreativeproblemsolving.Thiscreativeproblemsolvingisaccomplishedthroughfivefunctionsofmanagement:qualitypolicyandstrategy(QP&S),qualitydesign(QD),QC,QI,andQA(Figure1).QIhelpscompaniestoimprovecurrentbusinessprocesses,whereasQAsatisfiesregulatoryrequirementsandimprovesfoodqualitysafety.EachFQMfunctionconsistsofdiversemethods,tools,andtechniques.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.Anincreasinglycompetitivemarketandmountingdemandforhigh-qualityproductsfromconsumerscompelfoodcompaniestoassimilatequalityvaluesintheirstrategicdocument.Totalqualitymanagement(TQM),qualitycostanalysis(QCA),andstrategyanalysis(SA)arecommonlyusedmethods.TQMisamanagementsystemthatincludesthecorevaluesoftheorganization,tools,andtechniques.TheobjectiveofQCAistomeasuretheeffectivenessofthefirm'soperationatalllevelsandminimizetheproductioncosts.Similarly,companiesuseSAasaprocesstoestablishthemostappropriatemanagementsystemwiththeleastresistancetoachievebusinessresults.QDQDisamethodtotranslatethevoiceofthecustomerintothetechnicalrequirementsoftheproductsandprocesseswiththehelpofspecifictechniquessothatthefinalqualitymeetsorexceedscustomers'expectations.HighqualitycanbeachievedonlythrougharobustQDbytargetingthesourceoftheproductionprocess.Managersandplannerscanhelpensuregoodcareandpreventproblemsfromarisingbydesigningqualityintoeveryaspectofaprogram,includingitsmissionandobjectives,allocationofresources,anddevelopmentofstandardsandguidelines.QDbeginswithdefiningtheorganization’smission,includingitspurpose,value,objectives,andclients,withaneyetoquality.Thisisthefirststepbothforcreatinganewproductandforredesigninganexistingproduct.Todeveloprealisticobjectivesconcerningquality,managersmustclearlyassessthelevelofqualitythatcanbeachievedwithavailableresources;theinstitution’sstrengthsandweaknesses,includingcurrentprogramperformanceandquality;theclientpopulation,includinghowclientsthemselvesperceivequality;andthepoliticalandsocialclimate.Objectivesfosterqualitybestwhentheyfocusonmeetingtheclient’sneeds.InQD,theparticipationoffront-lineserviceproviders,producers,fieldsupervisors,andclientsiscrucial.Topdecision-makersrarelyhavedirectexperiencewithday-to-dayproduce-and-servicedelivery.Withoutinsightsfromprovidersandclients,intendedimprovementsmaynotbemeaningfultothestaffwhomustimplementthemandmaynotattractclientsormeetpeople’sneeds.QCQChasasignificantroleinthefoodsectorbecausethereisahugevariationinfoodproductsandbiologicalrawmaterials.ThebasicobjectiveofQCistocontrolvariationtowithinatolerablelevelbytakingcorrectiveactions.Statisticalandnon-statisticaltoolsandtechniqueshavebeendevelopedandimplementedtomeasure,analyze,andcontrolvariationinfoodproducts.LESSON8FOODQUALITYMANAGEMENTStatisticalprocesscontrol,acce