Need help? We are here

Matthews, K. R., Sapers, G. M., & Gerba, C. P. (Eds.). (2014). The produce contamination problem: Causes and solutions. ProQuest Ebook Central. (Chapter 1). 

https://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.