Its about Microbiology related to fisheries sector.

1. MAJOR FOOD SAFETY & QUALITY
CONTROL
Submitted To_
Dr. Zinia Rahman
Assistant Professor
Department of Genetics and Fish Breeding
Faculty of Fisheries
Submitted By_
Imran Hossain
12-05-2864
Bangabandhu Sheikh Mujibur Rahman Agricultural University

2. FOOD SAFETY
 Food safety is a scientific discipline describing handling, preparation
& storage of food in ways that prevent foodborne illness.
 This includes a no. of routines that should be followed to avoid
potentially severe health hazards.
 In considering industry to market practices, food safety
considerations include the practices relating to food labeling, food
hygiene, food additives & pesticides residues as well as policies on
biotechnology & food and guidelines for management of
governmental import & export inspection & certification systems for
foods.
 Food safety policies & actions need to cover the entire food chain,
from production to consumption.
 In theory, food poisoning is 100% preventable.

3. THE FIVE KEY PRINCIPLES OF FOOD HYGIENE,ACCORDING TO
WHO, ARE
 Prevent contaminating food with pathogens spreading
from people, pets & pests.
 Separate raw & cooked foods to prevent contaminating
the cooked foods.
 Cook foods for the appropriate length of time & at the
appropriate temperature to kill pathogens.
 Store food at proper temperature.
 Do use safe water & cooked materials.

4. IMPACTS OF FOOD POISONING
 A 2003 World Health Organization (WHO) report
concluded that about 30% of several foodborne
diseases are increasing in Europe.
 According to the WHO & CDC , in the USA
alone, annually there are 76 million cases of
foodborne illness leading to 3,25,000
hospitalizations & 5000 death.

5. FOOD QUALITY CONTROL
 Food quality is the quality characteristics of food that is
acceptable to consumers.
 This includes external factors as appearance (size, shape,
color, gloss & consistency), texture & flavor; factors such as
federal grade standards & internal (chemical, physical,
microbial).
 Food quality is an important food manufacturing
requirements, because food consumers are susceptible to
any form of contamination that may occur during the
manufacturing process.
 Many consumers also rely on manufacturing & processing
standard particularly to know what ingredients are present.

6. CONTINUED
 There are also sanitation requirements, it is
important to ensure that the food processing
requirement is as clean as possible.
 Food quality also deals with product traceability.
Ex- Ingredients & packaging suppliers should a
recall of the product be reqired.
 It also deals with labeling issues to ensure there is
correct ingredient & nutritional information.