Environtmental and Global Health

Archive for the ‘Food Safety’ Category

To fulfill the assumptions of human and environmental safety, the site of irradiation is a concrete shielded room, with walls thick enough to stop the energy emitted by the source, so that workers and the general public are affected by it. Access to the area of irradiation is also shielded with safety systems.

The products to be irradiated is moved through the use of mechanical displacement. These are responsible for transporting goods from the warehouse Fresh to irradiation room, where they are exposed to ionizing energy, and from this sector are brought to the deposit of irradiated products. Argentina produces Co-60 sources for industrial use, appropriate to meet the needs outlined above.

Regarding the fulfillment of the processes of food irradiation, the dose is actually known through physical controls and/or chemicals. The dosimeters are distributed in bundles to be irradiated and then calculated exposure time are collected and read to verify the dose received by the products. Read the rest of this entry »

No. Food treated with this technique, besides kept in good condition for longer periods of time, maintain greater extent its flavor, texture and original nutritional value than those who are pasteurized, sterilized or canned heat.

From the earliest times, man has sought the best way to manage their food supply by different methods of preservation, in order to control its deterioration, the transmission of disease and insect infestation. Read the rest of this entry »

Bacteria and fungi contribute fundamentally to the shortening of the food shelf. In the case of fresh food, it is impossible to use the thermal pasteurization as the product loses its freshness condition. It is in this field of application where energy ionizing pasteurization can make your greatest contribution. Indeed, the application of the same period significantly prolongs the freshness of perishable foods, reducing losses by maturation and decay.

It has doubled the shelf life of freshness in one of the most perishable foods, such as strawberry, with immediate benefits in terms of reducing losses, market expansion and economic returns. Fish and shellfish can be pasteurized by this means reach triple the normal freshness period and can now reach markets which would otherwise be virtually impossible to find fresh fishery products. Fresh meat is sold refrigerated, reach easily kept free for 30 days of decomposition problems caused by fungi and yeasts and may therefore negotiate better prices. Read the rest of this entry »

Every year, diseases caused by food contaminated by bacteria causing the deaths of thousands of people in the world. The United Nations has reported that contaminated food is probably the most widespread health problem in the contemporary world.

Food irradiation is a physical method of conservation, comparable to others that use heat or cold. It consists of exposing the product to the action of ionizing radiation for a certain amount proportional to the amount of energy to be absorbed by the food. This amount of energy per unit mass of product is defined as radiation dose. Read the rest of this entry »

The preservation of foods is based on the effects of certain doses of radiation (lower than for sterilization) result in some foods. The reduction of bacterial flora delays the process of putrefaction, for example, white meat or some vegetables such as asparagus or strawberries, conservation and storage time increases significantly.

Moreover, the blocking of certain enzyme processes reduces or eliminates the sprouting of tubers such as potatoes and onions, preserved from one season to the next. It is successfully applied in dry or low water content, such as spices or garlic powder, since the radiolysis of water can induce changes in taste, aroma and color. Read the rest of this entry »

It is the condition which ensures that food will not cause harm to the consumer when prepared and/or eaten according to their intended use.

Safety is one of four basic groups of features along with nutrition, the organoleptic, and commercial make up the food quality.

There are eight basic principles that ensure food safety:

Principle No. 1:

It is essential to prevent contamination of vegetables. All actions to combat pollution once produced, can be risky for the consumer.

Principle No. 2:

Safety related systems there are two quality assurance:

The BPM is a basic tool for obtaining safe products for human consumption, which are centralized in the form of hygiene and handling.

Technically, the quality of raw materials should not compromise the development of Good Manufacturing Practices. Raw materials must be stored in appropriate conditions to ensure protection against contaminants. The deposit must be removed from the finished products to prevent cross contamination. They must also take into account the optimal storage conditions such as temperature, humidity, ventilation and lighting. Read the rest of this entry »

Sanitation is the branch of health intended to control, reduce or eliminate pollution in order to achieve better quality of life for human beings. One of the measures used for this purpose is based on Food Safety. Issue that leads us to develop the next job.

We draw from that the consumer purchases food and believes that the safety or security of it is always present.

The expectations and attitudes of consumers are directed to demand the right to protect the safety, health and basic information about the foods that the market has at its disposal.

Safety then becomes a “necessity implied” obviously intended to meet, but awareness of this is given, unfortunately, when that ceased to be present. Read the rest of this entry »