The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
Food Safety is a general term refers to reduce the risk of individuals becoming sick from foodborne illness through managed handling, preparation and storage of foods. Every food establishment uses, processes, and sells food in different ways. The main aim of food safety is to prevent the food from contamination. Regardless of why you are handling the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable.
Food safety Regulations is an interdisciplinary subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labeling, food hygiene, food additives and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods. The nature of some current food safety regulatory issues will change with time include regulation of genetically modified foods including labeling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.
Food law is not intended to guarantee that all food is safe. As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. Risk analysis consists of three key elements: Risk Assessment, Risk Management and Risk Communication to develop food safety standards across the global food safety. Implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management. The main aim of food regulators is to ensure health and safety risks from food are negligible for the whole population. When this has been accomplished, public confidence in the effectiveness of food regulation is preserved.
The quality of food not only depends on raw materials but also depends on preservation methods of food. It ensures that the quality, edibility and the nutritive value of food remains same. On other hand food preservation is primarily aiming at minimizing post-harvest losses of food while improving the shelf-life and value addition. It also includes the process that prevents visual deterioration. Food quality standards have benchmarked the required level of food quality parameters, linking the safety management systems to the desired quality. Considering the significance of quality standards and food management system food safety meetings maintains the food safety and security.
Every food business is required to follow the legal requirements for food safety. The food retail division covers organized modern retail and also traditional groceries, food service industries. In the retail segment, food safety is very important as food retail the final end of the food chain before it reaches the consumer. Even though different types of food retail have their own food safety issues as risk management, good practices, includes hygiene practices, are important in any food sector. In addition, modern organized food retail has a huge collection of activities covering basic food obtaining and processing, storage and finally the handling of the front end where the customer interaction is high.
When you hear “food safety,” there is a natural tendency to think initially of microbiological issues. Microbiological hazards are one of the most significant causes of food poisoning. Many microorganisms are able to taint foodstuffs and cause a variety of illnesses. Food the basic need of man can cause demoralizing impacts if filthy with pathogenic microbial toxins. Modern food safety has its origins in food preservation methods. These food safety methods of preservation and control are used widely in food sector as part of HACCP plans to reliably produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques. It is an important section in many quality and safety programs.
Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten, illness can be caused by the pathogens themselves, caused by toxins produced in the food by pathogens and caused by toxins produced in the body by pathogens.
Food safety and hygiene legislation is projected to make assured that food is stored, prepared, handled, and distributed in a hygienic manner. We can take administration and legal action when we have visited locations and there are serious problems. Where standards do not meet the necessities of the food safety regulations we will take administration action to correct the problem and stop public from becoming ill. The food safety regulations that you need to consider three areas of business - the layout of the premises; the requirements for the rooms where foodstuffs are prepared, treated or processed and what to do with the food waste.
A Food Safety Management System (FSMS) is not only a legal obligation, but a supportive tool to make sure safe practices are followed within your business. Safer food, better business, is a food safety management system intended for smaller food businesses to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point. All food business operators are required to hold an appropriate written food safety and hygiene regulations. A FSMS is a logical method for scheming food safety hazards within a food business in order to make sure that food is safe to eat.
The US Food and Drug Administration's (FDA) Food Safety Modernization Act (FSMA) is the most comprehensive change in food safety laws in the US in more than 70 years. Around 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year due to foodborne diseases. Through FSMA, the U.S. Congress focuses more on the food industry on the prevention of foodborne illness. FSMA will trace each and every sector to produce business supply chain from farm-to-fork. The FDA Food Safety Modernization Act (FSMA) prevents the controls for Human Food rule and for the Animal Food rule.
Ingestion of a healthy balanced diet can aid to avoid diet-related illness maintain to keep active and a healthy weight. The effective running of food ingestion and nutrition are both key to good healths. We need to substitute nutrients in our bodies with a fresh supply every day. A healthy diet comprises a lot of natural foods. A number of these criteria are differing as a food that is completely stable and safe regularly will not breakdown and deliver sensory replies and savors when consumed.
Novel food is nothing but the food that has not been consumed to a substantial amount by humans. Novel food can be newly documented, advanced food and food manufactured using new skills and manufacture processes, as well as food which has been traditionally eaten outside of the EU. Novel food include the new sources of vitamin K (Menaquinone), agricultural products like chia seeds, noni fruit juice and also food imitative from the new manufacture process. If novel food is projected to change another food, it must not differ in a way that the intake of the Novel food would be nutritionally injurious for the consumer.
Genetically Modified Foods (GMO) are foods refers from the organisms whose genetic material (DNA) has been reformed through genetic engineering. This technic is called as modern biotechnology or gene technology or recombinant DNA technology. Definite systems have been fixed up for the rigorous estimation of GM entities and GM foods virtual to both human health and the atmosphere. In the future, genetic modification can be targeted at changing the nutrient content of food toxicity, allergenicity, specific components thought to have nutritional properties, the stability of the inserted gene, nutritional effects linked with genetic change, any involuntary effects which could result from the gene insertion.
Food adulteration is nothing but the process in which the quality of food is reduced either by the addition of lower quality material or by removal of valuable ingredient. Not only the addition and substitution of ingredients but also biological and chemical contamination during the time of growth, preservation, processing, transport and also distribution of food products is accountable for contamination. Non-permitted colors are the most common additives to foods. Contamination of daily foods and milk has been originated highly toxic about 70% of deaths are made-up to be of food-borne origin. It is probable to avoid food adulteration and contamination if people are made conscious of health hazards.
Food security is the state in which all the individuals at all eras have access to adequate safe and nutritious food that encounters their dietary requirements and food preferences for an active and healthy life. The challenge we look today is the achievement of zero hunger in the world by 2050. Food and nutrition security is complex tasks overpass many sectors, disciplines and policy areas. The Establishment of Malawi distinguishes that access to and use of nutritionally suitable and safe food in the right quantities is a right of each individual. This will enable them to lead an active and healthy life.
There is no perfect peculiarity among food allergy and immunological toxic responses to food substances. Allergens are often tackled with the need to conduct a different analysis in patients complaining of an adverse reaction to one or more foods. Evidence is increasing that this effect spreads to the global level as developing countries adopt a ‘Western’ lifestyle. Diminishing the risk from allergenic foods is a mutual responsibility of all stakeholders.
The question of regulation, innovation and their influence on competitiveness in global markets has a high relevance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce new products and services in the market. Transformation activities in the food industry can be detected on different levels and with differing methodological approaches innovative fields in the food industry are analyzed whether the existing regulatory framework has hindering or facilitating impacts on the development and introduction of new supplements: the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is confronted with multifarious new scientific approaches and technical opportunities which often have an interdisciplinary character. Therefore, the investiture and building-up of interfacing competencies as well as the establishment of new outermost knowledge and competence networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to broaden the knowledge base of external co-operations and include clients, retail companies, research institutes, particular service companies as well as other companies of the food and supplying industries in such networks.
The fast moving world has replaced home-cooked food with processed food, causing in essential growth of the processed food industry. Food processing is the process of renovating raw ingredients into food. This method takes clean crops or animal products and uses them to produce long shelf life products that are highly marketable. Indeed, over the past 20 years, Food Processing stocks have, on average, delivered high single-digit annual total returns, with much less volatility than the broader market indexes. There are many benefits related with food processing. The exclusion of toxins, preservation of unpreserved foods that are transported from long distances and the deletion of pathogenic micro-organisms are just a few examples.
The medical foods and dietary supplements are regulated by the Food and Drug Administration. There is a lot of difference between the medical foods and dietary supplements. The dietary foods are locally advertised healthy food, whereas the medical foods are produced by the medical supplement manufactures. These are often confused with the dietary supplements because both of them contain nutritional ingredients. Dietary supplements are functional foods are intended to provide nutritional support for the healthy people, whereas the medical foods are intended to provide support for nutritional management of a specific diseases and it is used to be under the supervision of a physician.
Food additives are the substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearances of food are known as food additives. These food additives are also derived from the plants, animals or minerals and also can be synthetic. Food labelling can provide consumers with the information they need and desire to make food choices. Labelling is mandatory for nutrition information to be declared on prepacked food. Food labels contain more information; it’s frequently difficult to know what you should be looking for and what it all means. But if you want to improve your diet and make healthy choices, it's important to get into the habit of checking the label.
Biotech crop has been advertised since 1996; some food campaigners have raised uncertainty about whether or not biotech crops are as safe as conventional crops. As the use of agricultural biotechnology increases globally currently biotech crops are preferred by more than 15 million growers in 29 countries, people need to be better informed about food production. The United Nations is forecasting that the global population will grow by one-third to 9.1 billion by 2050. This will need a 70% growth in agricultural production. Biotechnology has confirmed to be an essential tool in meeting this challenge of growing our safe and affordable food supply. Future technologies will empower farmers to grow yields that are drought-tolerant, or freeze-tolerant, and crops that have an enlarged nutritional value – this is particularly important in developing countries where starvation and food shortage has reached awful levels.
Food Packaging is the safety net that protects your product. It plays a vital role in preserving food throughout the distribution chain. Deprived of packaging, the handling of food can become negotiated as it is contaminated by direct contact with physical, chemical, and biological contaminants. In present years, the growth of novel food packaging has not only improved the shelf life of foods, but also their safety and quality. From the materials to the finished product, primary and secondary packaging solutions are vital in making sure your product brings a strong first impression when it reaches your consumer.