What are processed foods?

Processed foods have been altered from their natural state for safety reasons and for convenience. The methods used for processing foods include canning, freezing, refrigeration, dehydration and aseptic processing. We tend to think of processed foods as bad, but it turns out that many processed foods are not unhealthy. For example, milk would be considered a processed food because it is pasteurized to kill bacteria and homogenized to keep fats from separating. While some people prefer to drink raw milk, most of us should consume the processed version we find in our grocery stores. !nother healthy example of food processing is frozen vegetables. While fresh may be best, freezing vegetables preserves vitamins and minerals and makes them convenient to cook and eat all year around. Fruit and vegetable "uice is also an example of a healthy processed food. #n fact, some orange "uice is fortified with calcium to make it even more nutritious. $f course, there are a lot of processed foods that aren%t good for you. &any processed foods are made with trans fats, saturated fats, and large amounts of sodium and sugar. These types of foods should be avoided, or at least eaten sparingly. Processed foods that may not be as healthy as fresh foods include:

canned foods with lots of sodium white breads and pastas made with refined white flour, which are not as healthy as those made with whole grains packaged high'calorie snack foods, like chips and cheese snacks high'fat convenience foods, like cans of ravioli frozen fish sticks and frozen dinners packaged cakes and cookies boxed meal mixes sugary breakfast cereals processed meats

Processed meats might be some of the worst of these foods. (ating these meats may increase your risk of colorectal, kidney and stomach cancer. Processed meats include hot dogs, bologna, sausage, ham and other packaged lunch meats. These processed foods and prepackaged meals are very convenient and popular. #f you do shop for these foods, be sure to look for products that are made with whole grains, low in sodium and calories, and free of trans fats. &ake sure you pay attention to serving size, too, and balance out the processed foods you eat with a delicious fresh salad and some whole grain bread. History of Processed food Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking )such as
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roasting, smoking, steaming, and oven baking*. +alt'preservation was especially common for foods that constituted warrior and sailors% diets, up until the introduction of canning methods. (vidence for the existence of these methods exists in the writings of the ancient ,reek , -haldean, (gyptian and .oman civilizations as well as archaeological evidence from (urope, /orth and +outh !merica and !sia. These tried and tested processing techni0ues remained essentially the same until the advent of the industrial revolution. (xamples of ready'meals also exist from pre industrial revolution times such as the -ornish pasty and the 1aggis. &odern food processing technology in the 23th and 45th century was largely developed to serve military needs. #n 2653 /icolas !ppert invented a vacuum bottling techni0ue that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter 7urand in 2625. !lthough initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by 8ouis Pasteur in 2694, was a significant advance in ensuring the micro'biological safety of food. #n the 45th century, World War ##, the space race and the rising consumer society in developed countries )including the :nited +tates* contributed to the growth of food processing with such advances as spray drying, "uice concentrates, freeze drying and the introduction of artificial sweeteners, coloring agents, and preservatives such as sodium benzoate. #n the late 45th century products such as dried instant soups, reconstituted fruits and "uices, and self cooking meals such as &.( food ration were developed. #n western (urope and /orth !merica, the second half of the 45th century witnessed a rise in the pursuit of convenience, food processors especially marketed their products to middle'class working wives and mothers. Frozen foods )often credited to -larence ;irdseye* found their success in sales of "uice concentrates and T< dinners . Processors utilized the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today. !ppert%s 1eated. ;irdseye%s Frozen. !s we know from your visits to the grocery store, good, healthy and delicious processed foods come in many different kinds of packages and containers that protect the food from invading microbes and make them safe and available year round. This wasn%t always true, of course. (ither food was fresh or the food posed dangers, and the foods we%ve all come to en"oy whenever we want were only there when nature allowed them to be. While several kinds of protective techni0ues, packages, and containers exist, the two most prominent methods of processing food are still canning and freezing. For these truly revolutionizing developments in history, two men deserve our thanks= /icolas !ppert and -larence ;irdseye. /icolas !ppert #t was the end of the 2>55%s and the /apoleonic wars raged. !s /apoleon pushed forward into .ussia, the retreating .ussian army left a stripped and ravaged countryside . . . and no food. !s a result, /apoleon%s army was suffering more casualties from scurvy, malnutrition, and starvation than from enemy muskets. The French government offered 24,555 francs to anyone who could develop a method of preserving food. /icolas !ppert, an obscure candy'maker, brewer, and baker took up the challenge. 1e had a theory that if fresh foods were put in airtight containers
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and sufficient heat applied, they would keep. !fter 2? years of experimentation, he won the prize''given to him by /apoleon himself. !ppert packed his foods in bottles, corked them, and submerged them in boiling water. Without realizing it, he sterilized them, stopping bacterial spoilage. #n 2625, an (nglishman named Peter 7urand solved the problem of bottles breaking in transit. :sing tin'coated steel, 7urand developed the canister with a soldered cover. +oon all over ;ritain people were eating embalmed meat, as they called it. The can was born. !n ambitious young man in 8ondon, William :nderwood, was intrigued by the idea of canned food. #n 2642 he went to ;oston and established a canning plant overlooking ;oston 1arbor. :nderwood canned all kinds of products= vegetables, fruits, and condiments. 1e produced grape and mushroom catsup, "ams and "ellies, and mustard. #n 2646 he shipped milk to +outh !merica. #n 26@A he imported tomato seeds from (ngland, grew his first crop, and preserved it. This was the beginning of canning in the :nited +tates. :nderwood )as in deviled ham * is !merica%s oldest canning company. -larence ;irdseye /early a century later, a man named -larence ;irdseye was on an expedition in 8abrador for the :.+. ,eographic +ervice. While on the expedition, ;irdseye noticed that fish and caribou meat that had been exposed to the !rctic air was still tender and fresh tasting even when cooked months later. Bnowing that mere freezing and cold storage would not preserve the 0uality and taste of the food, he concluded that the secret lay in rapid freezing at extremely low temperatures. ;ack in the :nited +tates, ;irdseye developed his &ultiplate Cuick Freeze &achine '' a crude operation. #t consisted of a new garbage can of corrugated iron containing a layer of steel plates and fitted with coils carrying a refrigerant of sodium chloride brine. Food was placed between the steel plates, frozen at '?5D F and kept there for five weeks. ;y 234A ;irdseye was in the frozen food business. 1is first product was frozen fish fillets, and he called his enterprise the ,eneral +eafoodEs -ompany. ;irdseye then applied his 0uick' freezing principle to meats, poultry, fruits, and vegetables. #nitially unsuccessful with consumers, frozen food has since become an indispensable part of the !merican diet. The ;irds (ye operation now thrives as part of 7ean Foods <egetable -ompany. Food processing is the set of methods and techni0ues used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long'life food products. +imilar processes are used to produce animal feed. (xtreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. Benefits of Food Processing &ore and more people live in the cities far away from where food is grown and produced. #n many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The food industry offers products that fulfill many different needs= From peeled potatoes that only have to be boiled at home to fully prepare ready meals that can be heated up in the microwave oven within a few minutes.
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;enefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. #n addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foods safe to eat by de'activating spoilage and pathogenic micro' organisms. &odern supermarkets would not be feasible without modern food processing techni0ues, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute. &odern food processing also improves the 0uality of life for allergists, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods, and are better suited for long distance transportation from the source to the consumer. Fresh materials, such as fresh produce and raw meats, are more likely to harbor pathogenic micro'organisms )e.g. +almonella* capable of causing serious illnesses. Drawbacks of Food Processing #n general, fresh food that has not been processed other than by washing and simple kitchen preparation, may be expected to contain a higher proportion of naturally occurring vitamins, fiber and minerals than the e0uivalent product processed by the food industry. <itamin - for example is destroyed by heat and therefore canned fruits have a lower content of vitamin - than fresh ones. Food processing can lower the nutritional value of foods. Processed foods tend to include food additives, such as flavorings and texture enhancing agents, which may have little or no nutritive value, or be unhealthy. +ome preservatives added or created during processing such as nitrites or sulphites may cause adverse health effects. Processed foods often have a higher ratio of calories to other essential nutrients than unprocessed foods, a phenomenon referred to as empty calories . &ost "unk foods are processed, and fit this category. 1igh 0uality and hygiene standards must be maintained to ensure consumer safety and failures to maintain ade0uate standards can have serious health conse0uences. Performance parameters for food processing When designing processes for the food industry the following performance parameters may be taken into account=

1ygiene, e.g. measured by number of micro'organisms per ml of finished product (nergy consumption, measured e.g. by Fton of steam per ton of sugar producedG &inimization of waste, measured e.g. by Fpercentage of peeling loss during the peeling of potatoes% 8abor used, measured e.g. by Gnumber of working hours per ton of finished productG &inimization of cleaning stops measured e.g. by Fnumber of hours between cleaning stopsG
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Trends in modern food processing Health

.eduction of fat content in final product e.g. by using baking instead of deep'frying in the production of potato chips &aintaining the natural taste of the product e.g. by using less artificial sweetener.

Hygiene The rigorous application of industry and government endorsed standards to minimize possible risk and hazards. #n the :+! the standard adopted is 1!--P. fficiency

.ising energy costs lead to increasing usage of energy'saving technologies H4I, e.g. fre0uency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems Factory automation systems )often 7istributed control systems* reduce personnel costs and may lead to more stable production results

Food processing methods !ommon food processing techni"ues include:

.emoval of unwanted outer layers, such as potato peeling or the skinning of peaches. -hopping or slicing e.g. diced carrots. &incing and macerating H#incing is a cooking techni0ue in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced to distribute flavor more evenly in a mixture. !dditionally bruising of the tissue can release "uices and oils to deliver flavors uniformly in a sauce. &incemeat tarts and PJtKs employ mincing in the preparation of moldable paste. &eat is also minced and this cooking techni0ue is used in ,reek cuisineI. 8i0uefaction, such as to produce fruit "uice Fermentation HFermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. ! more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as $ymology. Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.I e.g. in beer breweries
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(mulsification H!n emulsion is a mixture of two immiscible )unblendable* li0uids. $ne li0uid )the dispersed phase* is dispersed in the other )the continuous phase*. &any emulsions are oilLwater emulsions, with dietary fats being one common type of oil encountered in everyday life. (xamples of emulsions include butter and margarine, milk and cream, and vinaigrettesM the photo'sensitive side of photographic film, magmas and cutting fluid for metal working. #n butter and margarine, fat surrounds droplets of water )a water'in'oil emulsion*. #n milk and cream, water surrounds droplets of fat )an oil'in' water emulsion*. #n certain types of magma, globules of li0uid /iFe may be dispersed within a continuous phase of li0uid silicates. (mulsification is the process by which emulsions are prepared.I -ooking, such as boiling, broiling HBroiling )/orth !merican (nglish* or grilling );ritish and !ustralian (nglish* is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. 1eat transfer to the food is primarily via thermal radiation. !s it is a way of cooking without added oil, it is popular in low'fat diets. #n electric ovens, broilingLgrilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. ;roiling in an electric oven may create much smoke and cause splattering in the oven. ,as ovens often have a separate compartment for broiling, as a drawer below the flame.I, frying )Frying is the cooking of food in oil or fat, a techni0ue that originated in ancient (gypt around 4A55;-. -hemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. #n commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.*, steaming )%teaming is a method of cooking using steam. +teaming is considered a relatively healthier cooking techni0ue and capable of cooking almost all kinds of food.* 7eep frying HDeep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip panM industrially, a pressure fryer or vacuum fryer may be used. 7eep frying is classified as a dry cooking method because no water is used. 7ue to the high temperature involved and the high heat conduction of oil, it cooks food extremely 0uickly.I ;aking HBaking is the techni0ue of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.H2I #t is primarily used for the preparation of bread, cakes, pastries and pies, tarts, 0uiches, and cookies. +uch items are sometimes referred to as baked goods, and are sold at a bakeryI &ixing !ddition of gas such as air entrainment for bread or gasification of soft drinks Proofing HProofing )also called pro&ing* is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. This step is not often explicitly named, and normally shows up in recipes as !llow dough to rise .I +pray drying H%pray drying is a commonly used method of drying a li0uid feed through a hot gas. Typically, this hot gas is airI
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Pasteuri$ation HPasteurization is a process which slows microbial growth in foods. The process was named after its creator, French chemist and microbiologist 'ouis Pasteur. The first pasteurization test was completed by 8ouis Pasteur and !laude Bernard on (pril )*, +,-). :nlike sterili$ation, pasteurization is not intended to kill all pathogenic micro.organisms in the food or li0uid. #nstead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease )assuming the pasteurization product is refrigerated and consumed before its expiration date*. -ommercial'scale sterilization of food is not common because it adversely affects the taste and 0uality of the product. Products that can be pasteuri$ed.

!lmonds !pple cider ;eer -anned food -rabs (ggs Fruit "uice 1oney )redundant until it is diluted* Nuice &aple +yrup &ilk Palm wine .eady &eal +oy sauce +ports drinks <inegar Water Wine I

Packaging HPackaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Package labeling );r(* or labeling )!m(* is any written, electronic, or graphic communications on the packaging or on a separate but associated label. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. #t is fully integrated into government, business, institutional, industry, and personal use.I

F//D %(F T0
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Food safety is a ma"or element of public health and an important determinant of food trade. #t involves a number of stakeholders, including primary producers, food handlers, processors and traders along the food chain, official food control services, and consumers. The official food control services play a key role in ensuring that food is safe and suitable for human consumption. They also have an impact on the organization and activities of other stakeholders.

(1

lements of a national food control system

+1 Food law and regulations The development of relevant and enforceable food law and regulations is an essential component of a modern food control system. To the extent possible, modern food laws not only contain the necessary legal powers and prescriptions to ensure food safety, but also allow the competent authorities to build preventive approaches all along the food chain. )1 Food control management (ffective food control systems re0uire policy and operational co'ordination at the national level. They would include the establishment of a leadership function and administrative structures with clearly defined accountability for issues. 21 /fficial control ser&ices 3inspection ser&ices4 While the responsibility for the supply of safe food is shared by all involved in the production, processing and trade along the entire food chain, the official control services are responsible for the enforcement of food safety legislation. ;y inspecting food, premises and processes, they prevent the trade of unsafe food. 51 'aboratory ser&ices: Food monitoring and epidemiological data 8aboratories underpin decisions of food control services. ;esides, their analytical results are often used as evidence in court law or in dispute between exporting and importing countries. Therefore, they must ensure that their analyses are performed in an effective and efficient way. This depends in particular on the e0uipment available, the 0ualification and skills of the analyst and the reliability of the method used. 61 7nformation8 education8 communication and training !n increasingly important role for food control systems is the delivery of information and advice to stakeholders across the farm'to'table continuum.

B1 /rgani$ational structure for national food control systems

,iven the wide scope of food control systems, there are at least three types of organizational arrangements that may be appropriate at the national level. The system may be based on=

multiple agencies responsible for food controlM a single and unified agency for food controlM a national integrated approach

!1 #anagement of food safety control ser&ices

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The efficiency of food control services depends very much on the way in which they are managed. This, in turn, is a reflection of the professionalism of the staff involved, the legal framework in which they operate and the means available to them to perform their duties.

B(9:'(D %H %! 9(;7/
;angladesh is a developing country of 2?>,A>5 s0. km with a total population of some 2@5 million. The country is largely a low flat and fertile land, washed by a total 4@5 rivers including tributaries. #t en"oys a subtropical monsoon climate. !griculture is the largest sector in ;angladesh economy. #ts combined contribution )crops, forestry, fisheries, livestocks etc.* to the countryEs ,7P and employment is more than one third and two third respectively ;angladesh is yet to develop a unified Food +afety !dministration +ystem and to formulate a Food +afety Policy. ;ut it has a /ational Food and /utrition Policy where attention has been given on food safety. There are significant activities in food safety and 0uality control are going on in the country. ! number of &inistries, 7epartments and !gencies are involved in these activities with a ma"or responsibility of the &inistry of 1ealth and Family Welfare )&$1FW* which has a uni0ue infrastructure to deliver its services throughout the country. :nder this &inistry, &anagement #nformation +ystem on food safety and food borne illnesses is some extent integrated with the Primary 1ealth -are Program. #t may be mentioned here ;angladesh has signed the WT$ !greement. #n ;angladesh, the food safety and 0uality control framework consists of 8aws, .egulations O +tandards, !dministration O #nspection and 8aboratory analytical services. (1 '(W%8 ; :<'(T7/9% (9D P/'7!7 % 3a4 The Bangladesh Pure Food /rdinance8 +=6=: Under this Act, it has been proposed to constitute a National Food Safety Council headed by the Ministry of Health and Family Welfare as well as to establish Food Courts 3b4 The Bangladesh Pure Food ;ules8 +=->: .#n this .ule, there are generic standards for 25> food products. /ow, this P.ulesE is under revision. 3c4 The %pecial Power (ct8 +=>5 = !n !ct to provide special measures for the prevention of certain pre"udicial activities, for more speedy trial and effective punishment of certain grave offences. )d* The Food :rain %upply )Prevention of Pre"udicial activity* /rdinance8 +=6-= This ordinance provides special measures for prevention of pre"udicial activity relating to the storage, movement, transshipment, supply and distribution of food grains. #t provides basis for the protection of false statement or information. )e* The Bangladesh %tandards and Testing 7nstitution /rdinance8 +=,6: This ordinance is to establish an #nstitution for standardization, testing, metrology, 0uality control, grading and marking of goods. Within the framework of this ordinance, ,overnment has established the ;angladesh +tandards and Testing #nstitution );+T#*.$ne import task is to certify the 0uality of commodities, materials, whether for local consumption, export and import. The $rdinance has been amended as The ;angladesh +tandards and Testing #nstitution )!mendment* !ct, 455@. -urrently, ;+T# is developing a PPolicy on 8abelingE. ;+T# is the -odex Focal Point for ;angladesh.
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3f4 The ;adiation Protection (ct8 +=,>: :nder this !ct, the #nstitute of Food and .adiation ;iology )#F.;* of ;angladesh !tomic (nergy -ommission is primarily involved in food irradiation research and development in the country. 3g4 The 7odine Deficiency Disorders Pre&ention (ct8 +=,=: The ,overnment has enacted FThe #odine 7eficiency 7isorders Prevention !ct, 2363 for universal salt iodization O banned non'iodized salt from market, aimed at virtual elimination of #77 from the country. 3h4 The ssential !ommodity (ct8 +==*: The purpose of administering this act is to stable, maintain or increase supply of essential commodities including foodstuffs. The mandate of (ssential -ommodity !ct also includes broad spectrum of broad spectrum of activities like storage, transport, distribution, disposal, ac0uisition, use or consumption of any essential commodity. 3i4 Fish and Fish product )#nspection and Cuality -ontrol* ;ules8 +==>: This section of the Fish and Fish products )#nspection and -ontrol* $rdinance 236@ )$rd xx of 236@* and in con"unction with fish and fish products #nspection and Cuality .ules 2363, and other related provisions made there under, the ,overnment has made the .ules= Fish and Fish product )#nspection and Cuality -ontrol* .ules, 233>. These .ules are basically meant to develop 0uality improvement to promote export of trade. The 0uality control of fish and fish products in the country has earned reputation of the importing countries. 3?4 /ther 'aws and ;egulations: #n addition, a number of other 8aws and .egulations are existed in the country to ensure the safe and 0uality food viz. The !nimal +laughter ).estriction* and &eat -ontrol )!mendment* $rdinance,236@ )it is under revision*M The Pesticide $rdinance,23>2 O the Pesticides .ules,236AM 7estructive #nsects and Pests .ules )Plant Cuarantine*,2399,amended up to 2363M!gricultural Products &arket !ct,23A5 )revised in 236A*M Fish Protection and -onservation !ct,23A5 )amended in 233A*M &arine Fisheries $rdinance 236@ and .ules,236@M Procuremnet +pecifications, &inistry of Food, .ice &ill -ontrol $rder etc. To protect the consumers rights and privileges a new !ct i.e. -onsumersE Protection !ct, 455? is to be passed soon. ;angladesh Food and /utrition Policy, 233> and /ational Plan of !ction on /utrition, /ational !gricultural Policy, 2333M #ntegrated Pest &anagement Policy, 4554 etc are linked with the countryEs food safety and 0uality control.

There is also a number of policies i.e.

B1 B(9:'(D %H F//D %T(9D(;D%

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a. :nder the ;angladesh Pure Food $rdinance, 23A3 and the ;angladesh Pure Food .ules, 239>, there are 25> different generic, mandatory food standards. b. ;+T# is the +tandardization body in the country. There are A5 mandatory generic food standards of ;+T#. #n addition, there are some 4A5 optional standards for different foodstuff. ;+T# is also adopting -odex standards. !1 (D#797%T;(T7/9 (9D 79%P !T7/9 The following &inistries, 7epartments, !gencies are directly or indirectly responsible for enforcement of food laws, rules and regulations' )a* #inistry of Health and Family Welfare 3#/HFW4: )b* #inistry of 'ocal :o&ernment8 ;ural De&elopment and !o.operati&es 3#/':;D4: )c* #inistry of 'aw8 @ustice and Parliamentary (ffairs= )d* #inistry of Food and Disaster #anagement: )e* #inistry of 7ndustry: )f* #inistry of (griculture= )g* #inistry of n&ironment and Forest= )h* #inistry of Fisheries and 'i&estock= )i* #n addition, the &inistries like &inistry of 1ome !ffairs, &inistry of +cience and Technology, &inistry of (nergy and &ineral .esources, &inistry of -ommerce, &inistry of (ducation, &inistry of 7efense are also responsible for food safety and 0uality control. D1 '(B/;(T/;0 (9('0% % /F F//D The following 8aboratories are responsible for 0ualitative and 0uantitative assessment of food items' 2. Public 1ealth 8aboratory of the #nstitute of Public 1ealth, 7haka under the &$1FW. 4. 8aboratory of the #nstitute of Public 1ealth /utrition under the &$1FW'dealing with the monitoring of the 0uality of #odized salt and others @. ;angladesh +tandard Testing #nstitution );+T#* under the &inistry of #ndustries. ?. Food Testing 8aboratory, 7irectorate of Food under the &inistry of Food and 7isaster &anagement. A. #nstitute of Food +cience Technology, 7hakaM ;angladesh -ouncil of +cientific and #ndustrial .esearch );-+#.* as well as its ;ranches at -hittagong and 7haka under &inistry of +cience and #nformation O -ommunication Technology. 9. Food Testing 8aboratory of 7haka -ity -orporation under the &$8,.7. >. 8aboratory of Plant Protection Wing of 7!( of &inistry of !griculture. 6. Cuality -ontrol 8aboratories for frozen fish at Bhulna and -hittagong under the &inistry of Fisheries and 8ivestock.
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3. 8aboratory of 7epartment of 8ivestock under the &inistry of Fisheries and 8ivestock. 25. #nstitute of Food .adiation ;iology, !tomic (nergy -ommission under the &inistry of (nergy and &ineral .esources. 22. #nstitute of /utrition and Food +cience, :niversity of 7haka under the &inistry of (ducation. 24. -entral laboratory and 8ab of Post 1arvest Technology of ;angladesh !gricultural .esearch #nstitute and 8ab. of ;angladesh .ice .esearch #nstitute under the &inistry of !griculture. 2@. !rmed Forces Food and 7rug Testing 8aboratory, 7haka -antonment, 7haka under the &inistry of 7efense. 2?. 8aboratories of 7epartment of Food Technology O .ural #ndustry, 7epartment of 7airy +cience and 7epartment of ;iochemistry of ;angladesh !gricultural :niversity. 2A. -hemical (xamination 8aboratory of -#7 under the &inistry of 1ome !ffairs. 29. (nvironment 8aboratory, 7irectorate of (nvironment under the &inistry (nvironment and Forests. !/9!'<%7/9 Food safety has been included in the Poverty .eduction +trategy Papers )P.+P* of the country. $ver the years the food safety and 0uality situation including mass awareness of the country has also been improved. -onsumersE group and voluntary organizations are active in the country. The ,overnment is updating the laws, rules and regulations regarding food safety and 0uality. +trengthening of the existing laboratories and establishment of a reference laboratory as well as set'up of regional Public 1ealth 8aboratories at the 7ivisional and 7istrict head 0uarters under the &inistry of 1ealth and Family Welfare are urgently needed.

%ources:

http=LLen.wikipedia.orgLwikiLFoodQprocessing
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8arsson +-, Wolk !. &eat consumption and risk of colorectal cancer= ! meta'analysis of prospective studies. #nt N -ancer. 4559 7ec 2M223)22*=49A>'9?. http=LLen.wikipedia.orgLwikiLFoodQprocessingR1istory Faramawi &F, Nohnson (, Fry &W, +all &, Si T. -onsumption of different types of meat and the risk of renal cancer= meta'analysis of case'control studies. -ancer -auses -ontrol. 455> &arM26)4*=24A'@@. (pub 455> Nan 44. http=LLwww.fpa'food.orgLcontentLconsumersLhistory.asp 8arsson +-, $rsini /, Wolk !. Processed meat consumption and stomach cancer risk= a meta'analysis. N /atl -ancer #nst. 4559 !ug 4M36)2A*=25>6'6>. 1ealthy Processed FoodU!PP(/7#V #V ' Working papers of the +econd ,lobal Forum of Food +afety .egulators.htm http=LLwww.foodsafety.govLWdmsLprodguid.htmlRintro http=LLwww.who.intLfoodsafetyLpublicationsLfsmanagementLenLstreetvend.pdf

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