Table of contents
2.Food safety and sustainable development3
3.The application of novel technology in food industry5
3.1The technology of supercritical fluid extraction5
3.2Microwave Vacuum Drying Technology6
3.3Biotechnology in food packaging and storage6
4.The establishment of sustainable development system7
4.1Regulations and safety standards7
4.2Improve market system of food manufacturing7
4.3Independent quality supervision and inspection8
4.4Positive media publicity and scientific consumption8
Food safety is essential for public health. The course of food security and safety helps us understand that safety standards and regulation are necessary to improve inspection of foods. The attempts of food industry reducing production costs and providing convenience foods may create conditions for new emerging pathogens and major food borne outbreaks from current pathogen group. Cross-contamination is the most important factor relating to the presence of pathogens in prepared foods. The food must be made safe by preservation and producing suing HACCP and GMP. The definition and classification of various additives are also studied in the course. In this paper, the issue of food safety including quality security, nutritional balance and sustainable supply is presented. Following that, the author introduces the application of several novel technologies in food manufacturing. Finally, the recommendations on the establishment of sustainable food development system are proposed.
2. Food safety and sustainable development
In recent years, the issue of food safety has become a worldwide hot topic. Food and Agriculture Organization believes that the food safety systems in both developed and developing countries encounter unprecedented challenges, especially in the case of global trade. Food is never intrinsically safe because nutrients are ideal for microbial growth and processing or packaging can introduce hazards. Generally speaking, the issue of food safety includes quality security, nutritional balance and sustainable supply (Grunert, 2005).
3.1 Quality security
Quality security of food means that the food should not contain toxic and hazardous substances resulting in acute or chronic infectious diseases (Jacob, 2010). From the perspective of food composition and technology, safe food is not completely without risks, but reduces the possible risk to a minimum range while providing best quality. Some people consider harmful substances in food as harmful pollutants, which is one-sided view. Harmful pollutants generally refer to external harmful substances on the contamination of food, such as excessive pesticide residues, nitrate problem and pathogenic micro-organisms. In fact, some foods contain harmful substances such as alkaloids, toxic proteins and peptides. In addition, other allergic substances such as pollen, mites, seafood and certain nuts may also cause bodily health hazards to specific allergen groups, which should be regarded as harmful substances.
Evaluation table of food quality and safety
Degree of harm| Acute toxicity| Chronic toxicity|
HighLow| Microbial contamination| Mycotoxins|
| Algal toxin| Industrial pollutants|
| Some plant toxins| Some plant toxins|
| Mycotoxins| Unbalanced diet structure|
| Industrial pollutants| Algal toxin|
| Food Additives| Microbial contamination|
| Pesticide Residues| Food Additives|
| | Pesticide Residues|
3.2 Nutritional balance
The issue of nutritionally balanced diet is also an important part of the connotation of food safety. Many studies have shown that many human chronic diseases are related to nutritional imbalance, especially...