Identification and handling of
the food spoilage, food illness and food borne pathogens is a potential risk.
That is continuously challenging the food experts, businesses owners and
authorities. Subsequently, the manufacturing, supplying and distribution of
finished food products become a crucial task and need constant check at every
Thus, the standard laboratory
testing may potentially assure the safety and efficacy of semi-manufactured foods,
edible ingredients, and finished products. Particularly, it helps to equip the
industry with most current methods and high-level IT developed cutting edge
technology. That simultaneously protects the manufacturer and consumers by
complying with food safety standards.  Hence, the food and health expert are constantly working to review and update
the blueprints of food microbiology testing. That is important to meet the requirement
of the indigenous food and health standards. Whereas, the nutrition
and composition analysis also offer the retailers, importers and manufacturers
to understand and tackle the raised concerns. That may include the testing of
nutrients, vitamins and other constituents of all range of food product
destined for human consumption i.e. additives, excipients, preservatives,
color, flavor etc.
Thus, our local government
official always encourages the local Canadian businesses to adopt the current
art of technology, conduct accurate and timely examination of food. The food
and nutrition tests should be performed under ISO/IEC 17025 accredited
institutions under accredited and rigorous quality management system.
The international networking of
experts is another factor that helps to improve the test procedures, scientific
laboratory protocols and food testing programs.  The Canadian food and
health experts encourage the global and/or local networking. That keeps them
update about the current problems, trends, risk and information. So, they can
understand and handle the national and international challenges to improve
their protocols, technology and outdated equipment. Such entrusted and autonomous
collaboration may confer the health and safety of local consumers. That also minimizes
the risk of non-compliance, losing reputation, health threats, and possible
phosphorylation to produce biomolecules
The heterotrophic micro-organisms
use the organic material produced by other living organisms. They have ability
to produce the biomolecules and structural components by making ATP through
phosphorylation competency process. So, the laboratory testing should cover a
wide range of investigation. The identification of these pathogen and utilitarian
nourishment are fundamental components of food microbiology. Therefore, we may
need to incorporate the testing of contaminant, sustenance and composition.
That should also be reviewed, certified and accredited by specialists.
Additionally, the adapted testing of food product to determine its fitness is
major prerequisite to certify the realness. The specialized arrangements,
administrative reviews and appropriate audits help to assure the advanced
quality of food and nutrition.
Food Safety Modernization Act
The food borne diseases are potential threat for
the people in United State. That makes approximately 48 million people sick,
128,000 hospitalizations along with 3,000 deaths each year. The information
provided by the Centers for Disease Control and Prevention significantly alert
public health professionals and posed considerable challenge. So, the FDA
worked to shift the focus from responding to these diseased to their prevention
by transforming the national food safety system.  Congress enacted the Food
Safety Modernization Act (FSMA) to cope with the spectacular changes in food
industry all over the world. FSMA may help to control the consequences of the
foodborne illness. Moreover, we may successfully handle the public health
problem and economic threat of the food system. FDA has finalized seven major
rules to enforce FSMA. The rules elaborate the necessary actions that must be
taken to prevent the contamination.
Thus, FSMA has provided more comprehensive
elaboration to execute the activities against each inconsistency with respect
to violation in manufacturing and processing of the food.  That played key
role to rationalize the methods used to develop, collect and handled the food.
They are persistently embracing and incorporating new rules, plans and
guidelines to improve and maintain the quality of food and health.
Professional bodies of food and nutrition
There are multiple professional organizations
working to certify and acknowledge the quality of food products. The Global
Food Safety Initiative (GFSI) established by the international trade
association, the Consumer Goods Forum under Belgian law in May 2000. The GFSI is
working to maintain a scheme to benchmark food safety standards.
The British Retail Consortium (BRC) was
established in 1992 in UK by food retail. BRC has published the standards for Good
Manufacturing Practices (GMP) and On-Pack recycling standards for the food
Additionally, the International
Featured Standard (IFS) is a GFSI recognized standard for certifying the safety
and quality of food products and processes. Whereas, the Secure Quality
Nourishment (SQF) is a food security administration certification conspire.
That was established to handle the challenges posed by food industry. The
recommendations of the food security administration are examined and certified
by a 3rd party. That guarantees the customer to believe the quality
of food and drinks. The Food Safety System Certification (FSSC 22000) gives a
system for viable supervision of food organizations. FSSC 22000 is recognized
by the GFSI and is based on existing ISO Benchmarks.
Euro-Retailer Produce Working Group (EUREP) Good
Agricultural Practices (GAP), collectively abbreviated as EUREPGAP was
established in 1997. That was then became Global Good Agriculture Practice
(GLOBALG.A.P.) in September 2007. Thus, the British retailers work in
collaboration with supermarkets to know the requirements of consumers regarding
health, safety, environment by using this platform. Thus, they develop an
independent certification system for Good Agricultural Practice (G.A.P.). They
facilitated to the manufacturers to comply with regulations, rationalize water
usage and develop more sustainable methods. So, GLOBALG.A.P. is the leading
farm assurance program that collect the expectations of consumers and receive
the demands of regulatory authorities to establish the standard Good
Agricultural Practice for the rapidly expanding member countries (total =135).
Food and Agriculture Organization (FAO) is another dedicated agency of the
United Nations. That is working hard in collaboration of the leading
international groups to defeat hunger. They have deployed their services,
programs and schemes in developing and developed part of the world. FAO is a nondiscriminatory
organization, that particular remained unbiased when all nations meet and
negotiate to design and debate the policy, programs and services. Moreover, the
FAO is a good source of current knowledge and updated information about food,
agriculture, health, safety and environment.  They help the developing
countries in transition, modernization and improvement of their technologies.
They work for all to make advancement in agriculture, forestry and fisheries,
good nutrition and food security. In August 2018, FAO was having 197 member
states, including the European Union, Niue (island nation in the South Pacific
Ocean), The Cook Islands (nation in the South Pacific, links to New Zealand),
the Faroe Islands (self-governing archipelago, part of the Kingdom of Denmark)
and Tokelau (a remote group of atolls in the South Pacific Ocean, territories
are divided between Hawaii and New Zealand).
Examination of the food
contamination can potentially help to assure the food quality. We can also
maximize the compliance with regulatory standards of health, safety and
environmental. However, the testing of raw material, semi manufacturing and
final food products cam reduce the possibility of non-compliance. Moreover, we
should simplify the current complications of local, national and worldwide regulations. That will help to satisfy
the regulatory bodies and obtain the permissible quantities of restricted food
ingredients. Additionally, the appropriate identification of food borne
diseases and detections of associated chemicals, organisms and/ or physical
hazard can help to minimize the food contamination. The examination of food
contamination covers a wide range of ingredients including Genetically modified
organisms (GMO), Polychlorinated biphenyls (PCBs), dioxins, allergens,
mycotoxins, radioactivity contamination, pesticide and/ or veterinary drug
Food Safety and Quality
rigorous food testing may guarantee the quality, security, and supportability
of the food products.  That may also help to achieve the confidence of
customers and reduce the potential risks. Moreover, the appropriate inspection,
certification, specialized review, training the staff and risk assessment
improve the safety and productivity for the retail outlets.  Whereas, poor
administration, dishonor of the commitments, lack of confidence, non-compliance
with complex legislations, inappropriate shipping, dispersion of food
nourishment fixings, and nonguaranteed quality and security of supply chains
are key factor to damage any food business. So, the routine checks of
operations, mystery shopping and continuous learning of staff and workers can
potentially assure the compliance of health and safety significantly at desired
Modern and Innovative Food Technologies
modern innovations a technology is potentially helping the food industry to
develop, formulate and produce the food items. The most current and sophisticated
techniques has made it possible to use the manpower, resources and equipment
more effective. That also empowers to select distinctive highlights to convert
compliance data into user friendly significant information. Moreover, the
finding, analysis and screening of information also help to make some
difference in businesses. You may also able to receive the real-time information
to control the hazard, identify the problems and assure the compliance.
a single test can distinguish the all species of food by utilizing DNA
sequencing. That is also an effective tool for food investigation and
assessment. We can recognize and handle the pathogens, allergens and potential
contaminants to assure the safety and quality of food items
The standard laboratory testing help
to identify and handle the food borne pathogens. The food spoilage is also a potential
challenge for the scientists and health professionals. So, the food manufacturing
and processing become more crucial task and need constant surveillance. Thus, a
continuously review needed to assure the food safety and comply
with the health standards. Moreover, the global and/or local
networking also helps to update scientific information, current problems,
trends and risks. In addition, the government official should encourage the
local businesses to adopt the current food art and processing technology. That should
be performed under ISO/IEC 17025 accredited institutions and rigorous quality
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