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Techniques and technologies ensuring food safety

 

 

 

Keywords: 

techniques, technologies, food safety. 

Summary     

The aim of this study is to underline the contribution of numerous techniques and solutions and asses the new opportunities they provide in shaping and protecting food quality, which is currently referred to as food safety. Ensuring an adequate quality of raw materials and the food prepared for consumption, for many years has required the application of techniques and their practical use in the form of various technologies. Technological capacities have been gradually expanded due to the necessary measures aimed at ensuring food security, i.e. full physical access to food for all people. Acquiring the required amounts of food of adequate quality in order to feed the population of the world is not currently possible without techniques and technologies. Technical solutions must be used at all stages of the entire cycle of food production, i.e. from agrotechnology to the techniques of food processing, storage and distribution. However, the applied technical solutions do not always produce favourable outcomes, given the obtained effects in terms of both quality and safety of food. Many of the systems or technical devices in use may be favourable to ensure the food safety; however, some of them may, under certain conditions, pose a potential threat to it. Food safety may be supported by technical devices used at the time of acquiring plant and animal raw materials and during numerous processes of food preservation using low and high temperatures. Moreover, technical devices have become very useful and they support the shaping of food quality during the storage, handling, transport and distribution. The food safety may be jeopardised due to the application of ionizing radiation, the use of sanitising substances in the process of cleaning and disinfection, as well as smoking and grilling. A threat to the food safety may be associated with the use of genetic engineering and nanotechnology. 

prof. dr hab. inż. Ryszard ŻYWICA*

prof. dr hab. inż. Stefan SMOCZYŃSKI**

dr hab. inż. Joanna K. BANACH, prof. UWM*

dr hab. inż.  Monika MODZELEWSKA-KAPITUŁA*

* University of Warmia and Mazury in Olsztyn Faculty of Food Science Chair of Industrial Commodity,  Basics of Techniques and Energy Management  ** Chair of Commodity Science and Food Analysis Plac Cieszyński 1, 10-719 Olsztyn, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

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