INDEXPackingAdditives and preservatives Quality controlConclusion

Salting-method to preserve food-Salting effect is the partial dehydration of the food

Pasteurization-process liquids with the purpose of reducing

pathogens-One goal is the "partial sterilization"

Emptied packaging-involves the removal of the air within the container-is now used for different types of products-uses essentially three gases that produce an effect alone or in combination to maintain the quality of food.

ADDITIVES AND PRESERVATIVES 1 substances added to food to improve its texture,

taste or preservation for a longer period Some of them are used since the prehistory

2 substance used as an additive that stops the deterioration caused by some microorganism

Most usedColoringEstabilizer and emulsifierAntioxidantFlavor enhancersaromasweeteners

A number E indicates that an additive has been approved by the EU. the Scientific Committee has to assess whether the additive is safe. The E number system is also used as a convenient way to label permitted additives in all languages of the European Union

QUALITY CONTROLIs the set of qualities that makes food acceptable to

consumers, is an important process because food can be polluted at any time

You can distinguish different procedures used to ensure the quality of products from its source until it reaches the sonsumer

TWO LEVELSFIRST quality control of the product, by testing chemical,biological and physical. Defects are discovered when it´s too late

SECOND assurance of the product its function is to reduce errors to acceptable levels