Rapid and Non-Invasive Techniques: Opportunities and Challenges to Authenticate Food Safety Issues in Restaurants

Rapid and Non-Invasive Techniques: Opportunities and Challenges to Authenticate Food Safety Issues in Restaurants

Muhammad Haseeb Ahmad, Amna Sahar, Muhammad Imran, Muhammad Kamran Khan, Rabia Shabir Ahmad, Muhammad Bilal Hussain, Muhammad Faizan Afzal, Marwa Waheed
Copyright: © 2022 |Pages: 26
DOI: 10.4018/978-1-7998-7415-7.ch003
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Abstract

In this modern era of digitalization and consumer awareness regarding food safety issues, it has become important to build proper strategies that can ensure the quality and safety of the food items from farm to forks. People love to eat at restaurants not only during business meetings but also with their family for fun and entertainment. The choice and safety of the food is vital to attract the consumer in this competitive environment. Previously, conventional methods have been employed for assurance of quality and safety parameters of the food. But in this modern era, there are many potential alternatives that can serve the purpose rapidly and non-destructively. Hence, this chapter describes the rapid and non-destructive methodologies such as fluorescence, NIRS, MIR, and Raman spectroscopy that can be used for the food safety evaluations.
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Background

Food industries and food businesses promote a lot of techniques to ensure the safety of food products from any external objects. There are a lot of conventional methods to detect external objects like a magnet, electrical impedance, and surface penetrating radar as well as metal detector, etc. These are very simple and reliable techniques but these have many restricted tasks such as these are not able to detect the plastic and glass-like materials. Similarly, electrical impedance and surface penetrating radar enable to detect the metallic and foil packaging.

Key Terms in this Chapter

Foodborne Disease: Due to the consumption of food or drink that are contaminated through pathogens like bacteria, viruses and parasites during the food processing to consumption.

Food Safety: A discipline that deals with food handling, preparation, as well as storage to prevent harmful infectious diseases and to ensure that food has adequate nutrients for a healthy diet.

Near-Infrared Spectroscopy: ( NIRS ) : A spectroscopic method that uses the near infrared region of the electromagnetic spectra (from 780 nm to 2500 nm).

Fluorescence: The emission of light by a substance that has absorbed light or other electromagnetic radiation. It is a form of luminescence. In most cases, the emitted light has a longer wavelength, and therefore lower energy, than the absorbed radiation.

Raman Spectroscopy: A a non-destructive chemical analysis technique which provides detailed information about chemical structure, phase and polymorphy, crystallinity, and molecular interactions.

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