FOOD QUALITY by Elena Ghiorsi

FOOD QUALITY

elenaghiorsi007_ — 2025-01-18 21:13:38 UTC

Foods must meet the characteristics of healthiness and authenticity:

healthiness: they must not contain pathogenic agents can altering the organoleptic characteristics of food;
authenticity: qualitative standard that food companies must guarantee to consumers (correct hygiene practice).

FOOD QUALITY

elenaghiorsi007_ — 2025-01-18 21:17:07 UTC

CHEMICAL QUALITY

elenaghiorsi007_ — 2025-01-18 22:00:12 UTC

Food must not contain substances harmful to health (pesticides, food additives).

NUTRITIONAL QUALITY

elenaghiorsi007_ — 2025-01-18 22:30:33 UTC

Measured on the basis of caloric content, nutritional principles, proteins, carbohydrates and lipids of foods.

Is calculated on the label on 100g of product DLGS 1169/2011.

SUPPLY CHAIN QUALITY

elenaghiorsi007_ — 2025-01-18 22:51:28 UTC

FROM FARM TO THE FORK

Concerns all stages of production and processing of a food:

ethical-environmental valorization: respect for animals during their life on farms or reduced use of chemical fertilizers;
eco-sustainable valorization: food production is attentive to the consumption of natural resources such as water or excessive exploitation of the soil;
Socio-economic valorization: fair economic treatment of workers.

MICROBIOLOGICAL QUALITY

elenaghiorsi007_ — 2025-01-19 09:45:54 UTC

The product must not contain pathogenic microorganisms.

ORGANOLEPTIC QUALITY

elenaghiorsi007_ — 2025-01-19 09:55:31 UTC

Subjective perception of the sensory characteristics (through the 5 senses) of the product (appearance, aroma, consistency, color, smell, flavor).

LEGAL QUALITY

elenaghiorsi007_ — 2025-01-19 10:02:52 UTC

A food must meet certain minimum legal requirements (Italian and European).

QUALITY OF ORIGIN

elenaghiorsi007_ — 2025-01-19 10:10:53 UTC

To combat the phenomenon of food fraud (Italian sounding), the European community has created protection marks.

European marks:

DOP;
IGP;
STG.

Italian marks:

PAT;
DOC;
DOCG;
IGT;
De. Co.

CERTIFIED QUALITY

elenaghiorsi007_ — 2025-01-19 10:13:36 UTC

The International Organization for Standardization (ISO) is the largest international organization dealing with standards on quality management and certification.

elenaghiorsi007_ — 2025-01-19 10:24:36 UTC

ISO 9001

elenaghiorsi1 — 2025-01-19 10:45:51 UTC

Is the reference standard for subjecting production processes to quality control in a cyclical manner, starting from the definition of requirements, customers and arriving at the monitoring of the entire production path/process.

UNI CERTIFICATION

elenaghiorsi1 — 2025-01-19 11:03:49 UTC

UNI (Italian Standardization Body):

is a non-profit private organization recognized by the State and the EU.

Develops voluntary technical standards across all industries, commerce, and services.

UNI STANDARDS

elenaghiorsi1 — 2025-01-19 20:34:59 UTC

Define characteristics (size, performance, environmental, safety, etc.) of products, services, processes, or people.

Is based on the latest expert knowledge from Italy and worldwide.

CERTIFICATION PROCEDURE:

elenaghiorsi1 — 2025-01-19 20:40:51 UTC

Verifies that a product, service, process, or person meets specified standards.
Ensures competitiveness, protects public administration, and safeguards consumers.

ACCREDIA

The accreditation body in Italy for compliance with UNI standards.

EN STANDARDS (EUROPEAN NORMS)

elenaghiorsi1 — 2025-01-19 21:07:13 UTC

CEN (European Committee for Standardization): develops EN standards for all EU member countries.

National norms must align with EN standards (e.g., in Italy, they become UNI EN).

PURPOSE OF EN STANDARDS:

elenaghiorsi1 — 2025-01-19 21:23:39 UTC

unify technical regulations across Europe;
ensure compatibility and interoperability of components, products, and services;
benefits: cost reduction, improved performance, and enhanced safety.

EN STANDARDS IN PRACTICE:

elenaghiorsi1 — 2025-01-19 21:27:46 UTC

automatically become national standards when adopted by member countries;
national standards conflicting with EN are withdrawn.

CEN AND CENELEC 2020 AMBITIONS:

elenaghiorsi1 — 2025-01-19 21:30:09 UTC

Goal: strengthen growth and competitiveness through a solid and sustainable standardization system;
Contribution: enhance the European economy and ensure consumer safety.

FOOD POISONINGS

elenaghiorsi1 — 2025-02-03 18:03:54 UTC

SALMONELLA

elenaghiorsi1 — 2025-02-03 18:07:22 UTC

Salmonella is an aerobic bacterium (grows in presence of oxygen) that can contaminate raw or unpasteurized eggs and seafood.

STAPHYLOCOCCUS AUREUS

elenaghiorsi1 — 2025-02-03 18:11:49 UTC

Staphylococcus aureus is an aerobic bacterium (grows in presence of oxygen) found in hand-handled foods, dairy products (cream), ice cream or egg custards.

The incubation period is 2-3 hours.

Symptoms (vomiting, gastrointestinal pain) last 2-3 days.

Contamination occurs through cross-contamination.

CLOSTRIDIUM BOTULINUM

elenaghiorsi1 — 2025-02-03 18:16:37 UTC

Clostridium botulinum is an anaerobic bacterium (grows in absence of oxygen) that can develop in improperly preserved foods including: pickled vegetables, homemade preserves (tomato souce) or smoked fish.

This bacterium produces a neurotoxin that can cause paralysis and, in severe cases, death.

Incubation period varies from 12 to 96 hours.

CLOSTRIDIUM PERFRINGENS

elenaghiorsi1 — 2025-02-03 18:22:15 UTC

Clostridium perfringens is a bacterium that can be found in raw or undercooked meat (roast beef).

It occurs mostly in collective canteens.

To prevent: cool food quickly.

LISTERIA MONOCYTOGENES

elenaghiorsi1 — 2025-02-03 18:26:17 UTC

Listeria monocytogenes is a bacterium found in fresh and unpasteurized foods, such as cream, dairy products, fresh cheeses and ice cream but can also be found in raw vegetables.

It appears after an incubation period ranging from days to 3 weeks.

To prevent contamination, it is necessary to maintain proper refrigeration of foods (cold chain) because it can develop even at 4-6° C.

ESCHERICHIA COLI (E. COLI)

elenaghiorsi1 — 2025-02-03 18:28:42 UTC

Escherichia coli (E. coli) is the results from cross-contamination from raw ingredients, such as eggs and unpasteurized milk.