Due to the consumption of food or drink that are contaminated through pathogens like bacteria, viruses and parasites during the food processing to consumption.
Published in Chapter:
Rapid and Non-Invasive Techniques: Opportunities and Challenges to Authenticate Food Safety Issues in Restaurants
Muhammad Haseeb Ahmad (Government College University, Faisalabad, Pakistan), Amna Sahar (University of Agriculture, Faisalabad, Pakistan), Muhammad Imran (Government College University, Faisalabad, Pakistan), Muhammad Kamran Khan (Government College University, Faisalabad, Pakistan), Rabia Shabir Ahmad (Government College University, Faisalabad, Pakistan), Muhammad Bilal Hussain (Government College University, Faisalabad, Pakistan), Muhammad Faizan Afzal (Government College University, Faisalabad, Pakistan), and Marwa Waheed (Government College University, Faisalabad, Pakistan)
Copyright: © 2022
|Pages: 26
DOI: 10.4018/978-1-7998-7415-7.ch003
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.