Editing Content :: Admin Scraper

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It is necessary to observe the quality marks, like FSSAI, AGMARK and ISI, on the food articles while selection to ensure quality. When food quality is modified intentionally, it is called food adulteration. Over ripening or excessive microbial load causes food spoilage. All these aspects are discussed briefly in the following section. Check points to ensure food quality ••Check for cuts, bruises, foul smell, discoloration and Fig. 9.5: ISI wrinkles on fruits and vegetables before purchase, handling and consumption. ••Check for any foreign material or adulterant in food. ••Check for seal of the packet or lid of the container or Activity 9.5 bulging of container. •• Collect five perishable ••Read label for safety, permitted color, preservatives, in- food items and gredients, specific information, direction of use, FSSAI leave them at room code, manufacturing and expiry or “best before” date. temperature. Also ••Avoid buying loose food items particularly flours, oil, store the same five food items in the spice powders, etc. refrigerator. Record the ••Be watchful for harmful chemicals and colors used to X changes in food items give product a certain look, e.g., acid washed ginger s l kept in both places and colored sweets. C and assess them in - terms of food quality. Food spoilage i t •• Write five semi- Food spoilage indicates that the food is unfit for human c perishable and five consumption. It is a serious threat to food quality and can d non-perishable food E items you regularly be fatal. It is mainly caused by microorganisms, over activity l use in your diet. of some enzymes and insects, pests and rodents. High i moisture content, temperature and nutrient composition of y •• Government of India h has developed five food affects the growth of causative factors and accelerate P booklets on food food spoilage. The knowledge of approximate shelf life of n safety. Search on the different foods helps in reducing spoilage. The duration of a t portal (www.snfportal. time during which the food item remains fit for consumption a in) and record 10 at room temperature is called shelf life which determines e points to prevent food perishability. Thus, foods are — H spoilage which can be followed in day-to-day 1. Perishable which remain fresh and edible for few hours to 1-2 days only, e.g., milk, meat, green leafy 172 life. vegetables. 2. Semi-perishable which remain fresh and edible for about a week (5-7 days) e.g., some vegetables and fruits. 3. Non-perishable which remain fresh and edible for more than a month, e.g., grains, sugar, oil, pulses. Foodispreciousandisnotavailableinunlimitedquantity. So food should not be wasted rather protected from spoilage. Proper storage of food decreases food spoilage and various Reprint 2026-27