1. What is food quality? Quality includes positive and negative attributes that influence a product’s value to the consumer. Positive attributes that demonstrate good quality may be the origin, colour, flavour, texture and processing method of the food, while negative attributes may be visible spoilage, contamination with filth, discolouration, or bad odours or tastes. However not all unsafe foods may demonstrate bad quality, that is, unsafe food may appear to be of good quality, such as tainted meat disguised using bleach or strong spices. This distinction between safety and quality has implications for public policy and influences the nature and content of the food control system most suited to meet predetermined national objectives. 3. What is food safety? Food safety refers to limiting the presence of those hazards whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to prevent infection and contamination in the food production chain, and to help ensure that food quality and wholesomeness are maintained to promote good health. 4. How safe is organic or locally produced food? Organic and locally produced foods may have environmental benefits such as using less pesticides or fertilizers. These foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It is important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it is from. 9. What precautions should be taken while buying vegetables and fruits? Most fresh vegetables and fruits retain their freshness for a short time under ideal conditions of storage and it is always better to buy vegetables in the morning or evening hours depending on harvesting pattern. When purchasing, select fresh vegetables and fruits which are firm, crisp, bright in colour, with no visible bruises or signs of decay and wilting. Be careful as some fruits and vegetables may be artificially coloured to give the illusion of freshness and quality. It is advisable to buy vegetables and fruits which are in season, as the quality is usually high and the price is low. 18. What can be done in the kitchen to reduce dietary intake of pesticides? It is difficult to for a consumer to determine whether vegetables or fruits contain pesticide residues as often they do not have any noticeable smell, taste or visual defect. The following precautions can be taken to reduce dietary exposure to pesticide residue if agricultural products are sold in common market; Thoroughly rinse and scrub fruits and vegetables. Peel them if appropriate. Remove outer leaves of leafy vegetables, such as cauliflower, cabbage. Trim fat from meat, poultry and fish; discard oils and fats in broths and drippings. Throw back the big fish as the little ones have less time to take up and concentrate pesticides and other harmful residues. 23. How safe is food when cooked in microwave oven? Bacteria will … Continue a ler WHO – Food Safety: What you should know