Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol.13, Issue 2, 2011; Page No.(333-337)

ENGINEERING ASPECTS FOR THE PREVENTION OF MICROBIAL CONTAMINATION IN FOODS

SADAF AHMAD AND AHMAD ASHFAQ

Abstract

The functional requirements, design, testing of food products, and finally the evaluation of products to check for overall efficiency, cost, reliability, and most importantly, safety are specified by food engineers. Food safety must be considered foremost as the overall engineering problem encountered in the food supply chain is dependent on it, and must be solved from a food safety engineering perspective. This multi-disciplinary approach will involve certain engineering components related to advanced systems for re-contamination control. This paper emphasizes the need of food safety engineering perspective in order to produce high quality food products (minimally processed) that are both safe and secure.

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