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    Food Quality Control: Chapter 4: Defects in Food

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    NURUL BALQIS DZULKIFLI
    The document discusses defects in food products. It covers the classification of defects as critical, major, minor or insignificant. It then describes the different types of defects that can occur in foods, such as biological, chemical, physical, sensory and labeling defects. Finally, it outlines methods used to detect defects, including laboratory analytical methods to check food contents and visual inspections to identify packaging issues. The overall aim is to educate students on food quality control and defect identification.

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    Food Quality Control: Chapter 4: Defects in Food

    Uploaded by

    NURUL BALQIS DZULKIFLI
    198 views29 pages
    The document discusses defects in food products. It covers the classification of defects as critical, major, minor or insignificant. It then describes the different types of defects that can occur in foods, such as biological, chemical, physical, sensory and labeling defects. Finally, it outlines methods used to detect defects, including laboratory analytical methods to check food contents and visual inspections to identify packaging issues. The overall aim is to educate students on food quality control and defect identification.

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    The document discusses defects in food products. It covers the classification of defects as critical, major, minor or insignificant. It then describes the different types of defects that can occur in foods, such as biological, chemical, physical, sensory and labeling defects. Finally, it outlines methods used to detect defects, including laboratory analytical methods to check food contents and visual inspections to identify packaging issues. The overall aim is to educate students on food quality control and defect identification.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    198 views29 pages

    Food Quality Control: Chapter 4: Defects in Food

    Uploaded by

    NURUL BALQIS DZULKIFLI
    The document discusses defects in food products. It covers the classification of defects as critical, major, minor or insignificant. It then describes the different types of defects that can occur in foods, such as biological, chemical, physical, sensory and labeling defects. Finally, it outlines methods used to detect defects, including laboratory analytical methods to check food contents and visual inspections to identify packaging issues. The overall aim is to educate students on food quality control and defect identification.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 29

    Food Quality Control

    Chapter 4: Defects in Food


    by Mr. Shahrimi Hashim, UiTM
    Chapter Learning
    Outcomes
    At the end of the chapter, students should be able to:
    1. Differentiate the classification of defects in food
    products
    2. Describe the types of defects exists in food products
    3. Explain the methods used on detecting defects food
    products.
    Chapter Contents
    4.1 Classification of defects
    4.2 Types of defects in food
    4.3 Methods on detecting defects
    4.1 Classification of
    Defects
    Classification of Defects:
    Introduction
    a) Defect can be defined as any non-conformance of a
    product/services from specified requirements
    promised by manufacturers to customers.
    b) Defect are classified by numerical demerits and
    tracking of them over time and location on the
    production line are common practice.
    c) Elimination of the most troublesome defects must be
    the first priority to manufacturers.
    d) Four (4) classification of defects:
    i. Critical
    ii. Major
    iii. Minor
    iv. Insignificant

    e) Advantages of defects classification:


    i. Manufacturer can focus on areas that need the
    attention the most
    ii. Manufacturer can determine the severity of
    defects and cost estimation on repairing them
    i. Critical Defects
    Critical
    No Product criteria
    i ii iii
    1 Product is dangerous to consumer health ✔ ✔ ✗

    2 Product is edible ✗ ✗ ✔
    Product is approved by law to be
    3 ✗ ✗ ✗
    sell/consume
    Product's defects are noticed by
    4 ✗ ✔ ✔
    consumer
    Positive consumer preference
    5 ✗ ✗ ✗
    (Consumer will buy)
    Positive usability of products
    6 ✗ ✗ ✗
    (Product can be use)
    Example of Critical
    Defects
    a) Examples based on level:
    i. Contamination by cyanide, botulinum toxin, metal
    fragments, etc
    ii. Severely discoloured, infested with insects,
    moldy, etc.
    iii. Unapproved additives, deceptive labelling,
    ingredients exceeding regulatory, etc.
    ii. Major Defects
    No Product criteria Major

    Product is dangerous to consumer ✗


    1
    health
    2 Product is edible ✔
    Product is approved by law to be ✔
    3
    sell/consume
    Product's defects are noticed by ✔
    4
    consumer
    Positive consumer preference ✗
    5
    (Consumer will buy)
    Positive usability of products ✗
    6
    (Product can be use)
    Example of Major Defects
    a) Example of major defects:
    i. Can dents causing a fracture of the metal
    ii. Chipped olive jar
    iii. Badly broken label
    iv. Dirty greasy / soil on packaging
    iii. Minor Defects
    No Product criteria Major

    Product is dangerous to consumer ✗


    1
    health
    2 Product is edible ✔
    Product is approved by law to be ✔
    3
    sell/consume
    Product's defects are noticed by ✔
    4
    consumer
    Positive consumer preference ✔
    5
    (Consumer will buy)
    Positive usability of products ✔
    6
    (Product can be use)
    Example of Minor Defects
    a) Example of minor defects:
    i. Slightly scuffed (scratched) label,
    ii. Illegible codes,
    iii. Slightly soiled exteriors,
    iv. Minor blemishes
    v. Minimal net weight
    vi. Head space variation
    vii. Few broken or dusty items in a package of friable
    product,
    viii.Light race of weeping of a gel,
    ix. Some indication of freeze burn,
    iv. Insignificant Defects
    No Product criteria Major

    Product is dangerous to consumer ✗


    1
    health
    2 Product is edible ✔
    Product is approved by law to be ✔
    3
    sell/consume
    Product's defects are noticed by ✔
    4
    consumer
    Positive consumer preference ✔
    5
    (Consumer will buy)
    Positive usability of products ✔
    6
    (Product can be use)
    Example of Insignificant
    Defects
    a) Example of insignificant defects:
    i. Texture: slightly firm or brittle than normal
    ii. Aroma: stronger or weaker than usual
    iii. Colour: a trace lighter or darker than normal
    iv. Viscosity: product slightly thick or thin
    4.2 Types of Defects in
    Food
    Types of Defects in Food:
    Biological
    Introduction
    Chemical

    Food/Content Physical
    Types of defects

    Sensory

    Law &
    Legislation

    Labelling
    Packaging
    Aesthetic
    Food/Content: Biological
    Defects
    a) Example of biological defects

    Insects Plants Parasites Rodent Mold Mammalian


    Parts Rot Cysts Filth Mold Excreta
    Larvae Shell Copepods
    Filth Stems
    Eggs Grades
    Damages Pits
    Fly
    Food/Content: Chemical
    Defects
    a) Example of chemical defects

    Excessive Food Toxicant


    Additives (Exceeding MRL) Carcinogen

    Food preservatives Heavy metals Packaging leachate


    Food colorant Pesticides residue
    Flavor enhancer Fertilizers residue
    Antibiotics
    Hormones
    Food/Content: Physical
    Defects
    a) Example of physical defects
    Earthy material Machines / Equipments
    Sand Screws
    Stones Metallic Chips
    Grits Foreign materials
    Dust
    Mud
    Food/Content: Sensory
    Defects
    a) Example of sensory defects
    Colour Aroma Texture Taste Mouthfeel
    Different than usual
    Food/Content:
    Law/Legislation Defects
    a) Example of legislation defects (depend on country):

    Prohibited & Restricted Ingredients


    Harmful ingredients Illegal drugs
    Polysorbate 80 Marijuana
    Methanol Heroin
    Azodicarbonamide Cocaine
    rBGH / rBST hormone Methamphetamine
    Formaldehyde Ketamine
    Packaging: Labelling
    Defects
    a) Example of labelling defects (depend on country):
    Not following guidelines
    Naming
    Net Quantity of Contents
    Statements
    Ingredient Lists
    Nutrition Labeling
    Label Formats/Graphics
    Claims
    Packaging: Aesthetic
    Defects
    a) Example of aesthetic defects:

    Aesthetic
    Bad design of packaging
    Wrong colour combination
    Not user friendly
    Wrong writings font & size
    Broken label
    Dirty label
    4.3 Methods on Detecting
    Defects
    Methods on Detecting
    Defects: Introduction
    a) There are several methods used on detecting
    defects on food products.
    b) Kementerian Kesihatan Malaysia (KKM), United States
    Food & Drug Administration (USFDA) and other authority
    agency have their own ways on detecting defects on food
    products.

    For more info:


    https://www.fda.gov/RegulatoryInformation/Guidances/ucm056174.htm#CHPTR
    Methods on Detecting
    Defects: Food/Content
    Defect
    a) For food/content defects, normally laboratory
    methods will be use:
    i. Association of Analytical Communities methods
    (AOAC)
    ii. Sensory analysis
    iii. Magnetic & Filtering machines
    iv. Elemental Analysis Manual (EAM)
    v. Pesticide Analytical Manual (PAM)
    vi. Drug & Chemical Residues Methods
    vii. Bacteriological Analytical Manual (BAM)
    viii. Microanalytical Procedures Manual (MPM)
    Methods on Detecting
    Defects: Packaging Defect
    a) For detecting defects on packaging, it is normally
    can be handled by operation, QA/QC and marketing
    personnel:
    i. Operation: inspection during warehouse storage
    ii. QA/QC: Shelf life study, customer complaints
    iii. Marketing: Periodic Shelf Inspection
    Chapter Learning
    Outcome Check
    1. Can you differentiate the classification of defects in
    food products
    2. Ask your friend to describe the types of defects
    exists in food products
    3. Can you explain briefly about the methods used on
    detecting defects food products.
    End of Chapter 4
    Defects in Food

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