Food and Nutrition

Quality Assurance

Quality Assurance is any systematic process of checking to see whether a product or service being developed is meeting specified requirements. A quality assurance system is said to increase customer confidence and a company’s credibility, to improve work processes and efficiency, and to enable a company to better compete with others.
Quality assurance is a good practice in manufacture of pharmaceutical products, as it is process of vouching for integrity of products to meet the standard for proposed use.

Chemical Hazards in Foods

Chemical hazard refers to any substance or chemical that can lead to health problem when it reaches inside the body either by ingestion or inhalation. Chemicals present in food are termed as chemical hazards when their level exceeds the limit of acceptance or levels that are hazardous to human. Chemical hazards can be separated into four categories: Naturally occurring chemicals, Intentionally added chemicals, Unintenionally or incidentially added chemicals and Food allergens


Vitamins may be regarded as organic compounds required in the diet in small amounts to perform specific biological functions for normal maintenance of optimum growth and health of the organism. Vitamins are classified as either water-soluble or fat soluble. There are 13 Vitamins necessary for human body.

Bread Preservation Methods

There are number of methods for preservation of breads from spoilage and microbial degradation. Freezing breads is by far the best way to preserve it. Freezing greatly slows down staling process.
Breads cooled and packed in perfectly sterile condition are free from microbial contamination hence no molds and bacteria will appear in the products.  Besides this, additional precautions are taken under modified atmosphere packaging.

Bread Preservation

Consumers wants fresh bread and expects certain shelf life of it. Bread packed and sealed in proper condition can be kept mold free for a long couple of days at room temperature. After a few days, staling phenomenon will occur and bread will also start to get moldy.

Use of preservatives can keep bread fresh and prevent quick spoilage.  Preservatives used can be artificial or natural which along with proper bread storage should make loaves last more than two to three days.  However, too much preservative can eventually affect the taste of baked products.