Food material shelf life extension is achieved by preserving the product against
• Biological hazards
• Chemical hazards
• Physical hazards
Bacteria, Viruses and parasites are the 3-major group of biological hazards that may pose a risk in processed food. Biological hazards that may be present in raw food include both: Pathogens organism with public health implication and spoilage microorganisms with quality implication.
Micro toxins, pesticides, fungicides and allergen are some examples of chemical hazards that may be present in foods. Physical hazards may involve presence of extraneous materials like stone, dirt, glass etc. They may be accidental or deliberate(adulteration)become part of processed product. Food processing operations ensure targeted removal of these hazards, so consumers enjoy safe nutritious wholesome food with the possibility of extending shelf life of food advances and advances in packaging technology. Food processing has been catering in consumer convenience by producing product i.e. ready to eat breakfast.
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