Advancements in Food Safety and Quality Control in Food Processing and Manufacturing

Author(s)	Mohan Valluri
Country	USA
Abstract	Food safety and quality control are critical concerns in food processing and manufacturing due to the potential risks of contamination and the need for consistent product quality. This paper explores advancements in food safety protocols and quality control measures, focusing on technologies such as pasteurization methods—including Vat Pasteurization, High-Temperature Short-Time (HTST), and Ultra-High Temperature (UHT) processing—and vacuum packaging. The implementation of Good Manufacturing Practices (GMP) and sanitation protocols is examined, alongside the role of data analytics in microbiological monitoring. A comparative analysis of Vat Pasteurization and UHT processing is presented, highlighting that there are no major differences in their effectiveness for microbial inactivation. The paper discusses how these advancements contribute to a more robust food safety framework applicable across the entire food processing industry. Future trends in food safety over the next decade are also explored.
Keywords	Food Safety, Quality Control, Food Processing, Food Manufacturing, Vat Pasteurization, HTST, UHT Processing, Vacuum Packaging, GMP, Sanitation, Data Analytics, Microbiology, Continuous Improvement
Published In	Volume 2, Issue 6, November-December 2020
Published On	2020-11-20
DOI	https://doi.org/10.36948/ijfmr.2020.v02i06.11551
Short DOI	https://doi.org/g8qqcc

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International Journal For Multidisciplinary Research