Matthews, K. R., Sapers, G. M., & Gerba, C. P. (Eds.). (2014). The produce conta

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. (5). 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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