Matthews, K. R., Sapers, G. M., & Gerba, C. P. (Eds.). (2014). The produce contamination problem: Causes and solutions. ProQuest Ebook Central. (Chapter 1).
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Write My Essay For Mehttps://ebookcentral.proquest.com/lib/novasoutheastern/reader.action?docID=1636036&ppg=1 (Links to an external site.)
Peariso, D. (2005). Preventing foreign material contamination of foods. ProQuest Ebook. (Chapter 1).
https://ebookcentral.proquest.com/lib/novasoutheastern/reader.action?docID=469790&ppg=1 (Links to an external site.)
Colgrave, M. L. (Ed.). (2017). Proteomics in food science: From farm to fork. ProQuest. (pp. 3-12)
https://ebookcentral.proquest.com/lib/novasoutheastern/reader.action?docID=4836613&ppg=26 (Links to an external site.)
Discussion Question: Food Contamination, Processing and Distribution Issues (10 points)
The presence of a foreign object or substance can pose a significant issue when it comes to consumer confidence with a product.
- What is the difference between tampering and contamination in the food process?
- How can the discovery of foreign material(s)/objects affect the consumer confidence of a particular product?
- Identify and summarize an example of either intentional tampering or an accidental contamination of a product.
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