Thermal Food Processing

Thermal Processing of Vegetables 413
Agreement, which recognizes that governments have the right to reject imported
foods when the health of the population is endangered. The criteria used to
determine whether a food should be considered safe should be clearly conveyed
to the exporting country and should be scientifically justifiable. 125
Application of HACCP to the thermal processing industries makes it convenient
to identify the critical control points (CCPs) in the process line. Each step
has to pass through CCPs and is well monitored. It provides ample opportunity
to reduce chances of food hazards or contamination, which could be physical,
chemical, or microbiological in nature. For example, the reaching of temperature
at the coldest point of canned food is the most important CCP, as it provides the
vital information of survival of the most heat resistant spores.
Each CCP reduces end-of-line sampling. This is not always possible for
microbiological techniques, which take time to deliver the results. The monitoring
system has always been recorded and takes corrective action. Verification of the
CCPs would further reduce chances of contamination or mechanical fault during
processing and ensure product safety more precisely.
The worldwide acceptance of the Codex Alimentarius model has resulted in
a consistent format (12 steps) for developing and implementing HACCP plans
in food establishments around the world and has contributed to the recognition
of HACCP systems to address food safety issues in bilateral and international
trade. 4
During the last few years, many thermal processing industries have implemented
a number of quality assurance (QA) systems, including good manufacturing
practices (GMP), HACCP, International Organization of Standardization
(ISO), and a total quality management (TQM) program, in order to
introduce new quality systems and to produce high-quality products. However,
mixed responses are available from the industries. Introduction of QA and
TQM does not produce the desired performance in quality. These implementation
failures and the context of the organization require continuous adjustments
of quality management activities, which should be based on assessment
of quality performance. 126
13.5 CONCLUSIONS
The vegetable processing industry has undergone significant changes during the last
few years in response to changing consumer demand for safe and quality products.
However, canning is a traditional technology that remains the means of choice for
bringing processed vegetables to the marketplace, and the trend will continue because
of the consumers’ demand for high-quality safe food, which can only be manufactured
by minimal thermal processes. The use of more advanced mathematical models
to evaluate and predict thermal processing operation and quality retention will provide
benefits to producers and customers. Thermal processing in combination with
nonthermal processing technologies would produce food with better-quality retention
and consumer satisfaction. Introduction of TQM would ensure more product
safety and smooth operation in the food processing industry.