2. Quality and Safety
• Quality :deals mostly with texture,
colour and taste.
• Safety: deals with nutritive value and
free from contamination
3. Quality of Produce
• Industry practice is to wash and
sanitize produce in cold water.
• Low temperatures slow respiration rate
of fresh commodities.
• Retard the changes in texture & other
quality parameters.
4. Safety of produce
• Warm produce in cool water results in
pressure difference.
• Cause surface contaminants.
• Contaminants in the water drawn into
the flesh.
5. Quality & Safety of Produce
• Maintaining the water temperature 5
deg above internal temperature.
13. Solonin
• Natural toxin
• Potato after harvesting immediately should
be stored immediately.
• Do not expose to sunlight for 1 or 2 days
• Greening of Potato
14. Acralymide
• Carcogenic contaminant formation.
• Any starch based foods heated above
particular temperature
• Acarlymide affects brain and nervous
system
16. Chilli
• After drying chilli is heaped.
• Reason is to get good colour.
• Safety aspects is heaping leads to sweating
• Sweating favours microbial contamination
18. Tea
• After tea is plucked, it is shifted to
factory.
• While transportation, tea leaves are
squeezed or pressed.
• Pressing leads to breakage of leaves
and Initiates fermentation.
• Fermentation at 60-70 moisture level
leads to microbial contamination .
19. Grapes
• Harvesting during raining.
• Grey mould growth will be high when
harvested within 3 weeks of rain.
• Survive even at 0 to 1 deg in cold
storage.
