Products Contamination And Quality Control Analysis

SYNOPSIS

Quality control can be seen as the activities that sustain the quality of a product in order to satisfy a given requirement or meet certain standards. (McGraw-Hill Dictionary, 2003). It is applicable in all phases of the production cycle. In food products, qualities such as composition, structure (molecular, microscopic and macroscopic), physicochemical and sensory attributes are all analyzed.  These analyses are carried out both to satisfy customers’ and meet regulatory standards for safe and wholesome products to prevent product contamination or adulteration. Good manufacturing practices (GMPs) and Hazard analysis critical control point (HACCP) methods are both used in order to achieve this. The importance of food safety issues on livelihoods and consumer health needs to be higher on the political agenda in Nigeria. There is a need to identify food safety hazards of main concern to consumer health and livelihoods and where they occur on the food chain. It is recommended that a multidisciplinary approach based on the HACCP system be used. Although NAFDAC guidelines and activities have helped in the control of Product contamination and in the standardizing of consumer products in Nigeria, there are still a lot of adulterated and substandard products in circulation in the market. This is mainly due to the challenges in checkmating the activities of local/household small scale industries that flood the market with adulterated products repackaged under known/popular brand names. Standardization of small local laboratories with trained staff in conjunction with regulatory authorities might help combat such product safety issues.

TABLE OF CONTENTS

Synopsis

CHAPTER ONE    

CHAPTER TWO

CHAPTER THREE

CHAPTER FOUR

REFERENCES