pamela bose PGDRM 3B roll no. 28

8/7/2019 pamela bose PGDRM 3B roll no. 28

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FOOTWEAR DESIGN AND DEVELOPMENT INSTITUTE

A - 10 / A, Sector - 24NOIDA - 201 301

Gautam Budh Nagar,Uttar Pradesh, INDIA

How Packaging Reduce The Ill Impacts On Consumers Regarding Food Hazards And Risks.

This dissertation work was completed in partial fulfillment

Of the requirements for the Degree

Post Graduate Diploma In Retail Management

Footwear Design And Development Institute

Presented By:

Pamela Bose

________________________

(Signature Of Student)

This coursework confirm that the study was completed by the student in his/her best

capacity and under the institutes interest in terms of ethical standards of writing which

is free from issues of Plagiarism or inappropriate ways of preparing the report

_______________________________ _____________________________

Course instructors Name and Signature Director/Dean Name and Signature

----------------------------------------------- --------------------------------------------

Date Date


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EXECUTIVE SUMMARY

The project report shows how consumers behave towards the emerging problems of food

hazards which are growing massively. It explains the perceptions the consumers create if they

dont found a good packaged product. This is not just on the basis of the recent problems which

arrived on the scene but also the growing knowledge among the masses.

This project also puts light on the growing importance of proper and healthy ways of

packaging. Manufacturers, distributors, retailers and the customers should know how to prevent

the food from getting bad.

Thus, the main objectives of the project is not only to present concepts of food safety,

hazards and risks but also gain the knowledge about the ways to reduce the hazards through

packaging.


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ACKNOWLEDGEMENT

I record my deepest gratitude to my guide Prof. Rohit Malhotra for the faith he had in my

work and the freedom he provided in carrying out this work. His guidance and support in all

forms throughout the course of this work was the prime source of confidence for me. All the

fruitful discussions I had with him during the thesis work have helped me in bettering my

understanding of areas of my work.

I would also like to thank my mentor Prof. D. Kothari who consistently provided useful

feedback on my work. The quick suggestions he provided at different times of the project work

were extremely useful in carrying out quality work.


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Table of content

y List of Figures.iiy Ch 1 : Introduction to Applied Research

o Background of Reliance Fresh2o Overview of the Problem3o Research Objectives4o Benefits of the Research.5o Scope of the Research.6

y Ch2: Review and Related Literature: Theories, Concepts and Modelso Industry, Organization, Population Background and Perspectives7o Related study....19

y Glossary.24y References.26


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LIST OF FIGURES

y Figure:1 Labor Cost Comparison..9y Figure:2 Consumer Expenditure on Food10


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Chapter 1: Introduction to the Applied Research

Background of Reliance Fresh

Reliance Fresh is the convenience store format which forms part of the retail business

of Reliance Industries of India which is headed by Mukesh Ambani. Reliance plans to invest in

excess of Rs 25000 crores in the next 4 years in their retail division. The company already has in

excess of 560 reliance fresh outlets across the country. These stores sell fresh fruits and

vegetables, staples, groceries, fresh juice bars and dairy products. A typical Reliance Fresh store

is approximately 3000-4000 square feet and caters to a catchment area of 1-2 km.


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Overview of the Problem

How packaging reduce the ill impacts on consumers regarding food hazards and risks.

The change in trend and lifestyle is demanding the consumers to get more concerned

about what they get and how they get it to remain healthy. The rising demand is not just healthy

food but a healthy way of packaging of the food. Many researches show that the consumers are

moving towards organic food. As a matter of fact this is becoming a big concern for the food

retailers. They not only have to present their best food forward but also in a healthy, safe and

attractive way.

A number of high-profile food crisis has not just triggered heightened consumer

awareness of the issue but also driven companies to develop competitive strategies to highlight

the quality and safety of their products.

Food borne illness is an upcoming awareness which has taken a long time to create its

presence among the masses. Fortunately and unfortunately there have been many cases recently

where the people are getting sick after having food articles. For instance diseases like jaundice,

cholera and many other stomach infections are affecting people because of unhygienic food.

These cases have led the people to open their minds to the fact whether proper packaging may or

may not contain the situation of the ill effects of unhygienic food.

The problem explains how the companies can reduce the risks of food borne illness

through the ways of correct packaging and how does it effect the consumer purchasing behavior

due to their perceptions.


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Research Objectives

y To present concepts of food safety, hazards and risks.y To gain knowledge about the ways in which packaging reduce the hazards.y To know about the perceptions of consumers regarding these packaging techniques.y To collect, describe and discuss data on consumer concerns about food issues.y To introduce some ways of safe packaging to the retailers.


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Benefits of the Research

Through this research, the industry would come to know what the consumers think about

the food issues which are on the rise significantly. They would also recognize what and how the

consumers perceive about the packaging of the food items they are purchasing.

The industry will also help in creating large scale employment for both skilled and

unskilled work force as factories are needed to be set up for the production of healthy ways of

packaging. Not only this, the new technologies can be shared with other nations so that every

consumer can live a healthy life.

Besides these concerns, the retail industry would acquire the knowledge about how much

are the consumers ready to spend once they know that the products without proper packaging can

be injurious to their health.


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Scope of the Research

y The location of the store is Arjun Nagar. The catchment area will be the residential areasof Safdurjung Enclave, Arjun Nagar, Green Park, and Krishna Nagar.

y People visiting the store belong to the middle class to the upper - middle strata of thesociety. Most of the purchasers come during the morning hours as well as in the evening.

Majority of the customers are housewives.

y The store space lies between 2500 to 3000 sq. feet.y 250 categories of merchandise containing around 1500 articles which are perishables and

non - perishables.

y Samples for the research will be taken from the nearby areas as well as the customers ofthe store. Size of the sample will be 200.


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CHAPTER 2 REVIEW AND RELATED LITERATURE: THEORIES, CONCEPTS AND

MODELS

Industry, Organization, Population Background and Perspectives

Description of the Industry

FMCG industry, alternatively called as CPG (Consumer packaged goods) industry

primarily deals with the production, distribution and marketing of consumer packaged goods.

Some of the prime activities of FMCG industry are selling, marketing, financing, purchasing, etc.

The industry also engaged in operations, supply chain, production and general management.

Fast Moving Consumer Goods (FMCG), are the products that are sold quickly at

relatively low cost. Though the absolute profit made on FMCG products is relatively small, they

generally sell in large quantities, so the cumulative profit on such products can be large.

Examples of FMCG generally include a wide range of frequently purchased consumer products

such as toiletries, soap, cosmetics, teeth cleaning products, shaving products and detergents, as

well as other non-durables such as glassware, light bulbs, batteries, paper products and plastic

goods.FMCG may also include pharmaceuticals, consumer electronics, packaged food products

and drinks, although these are often categorized separately.

The Indian FMCG sector is the fourth largest sector in the economy with a total market

size in excess of US$ 13.1 billion. It has a strong MNC presence and is characterized by a well-

established distribution network, intense competition between the organized and unorganized

segments and low operational cost. Availability of key raw materials, cheaper labor costs and

presence across the entire value chain gives India a competitive advantage.


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The FMCG market is set to treble from US$ 11.6 billion in 2003 to US$ 33.4 billion in

2015. Penetration level as well as per capita consumption in most product categories like jams,

toothpaste, skin care, hair wash etc in India is low indicating the untapped market potential.

Burgeoning Indian population, particularly the middle class and the rural segments, presents an

opportunity to makers of branded products to convert consumers to branded products.

PricewaterhouseCoopers (2009)

Growth is also likely to come from consumer 'upgrading' in the matured product

categories. With 200 million people expected to shift to processed and packaged food by 2010,

India needs around US$ 28 billion of investment in the food-processing industry. Automatic

investment approval (including foreign technology agreements within specified norms), up to

100 per cent foreign equity or 100 per cent for NRI and Overseas Corporate Bodies (OCBs)

investment, is allowed for most of the food processing sector. PricewaterhouseCoopers (2009).

The following factors make India a competitive player in FMCG sector in comparison

with the world:

1. Availability of Raw Materials Because of the diverse agro-climatic conditionsin India, there is a large raw material base suitable for food processing industries.

India is the largest producer of livestock, milk, sugarcane, coconut, spices and

cashew and is the second largest producer of rice, wheat and fruits &vegetables.

India also produces caustic soda and soda ash, which are required for the

production of soaps and detergents. The availability of these raw materials gives

India the location advantage.


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2. Labor Cost Comparison Low cost labor gives India a competitive advantage.India's labor cost is amongst the lowest in the world, after China & Indonesia.

Low labor costs give the advantage of low cost of production. Many MNC's have

established their plants in India to outsource for domestic and export markets.

Figure:1

3. Presence Across Value Chain Indian firms also have a presence across the entirevalue chain of the FMCG industry from the raw material from the final processed

and packaged goods, both in personal care products and in the food processing

unit. This makes the firms located in India more cost competitive.

India is the world's second largest producer of food next to China, and has the potential of

being the biggest with the food and agricultural sector. The total food production in India is

likely to double in the next ten years and there is an opportunity for large investments in food

and food processing technologies, skills and equipment, especially in areas of Canning, Dairy


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and Food Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration and Thermo

Processing. Fruits & Vegetables, Fisheries, Milk & Milk Products, Meat & Poultry,

Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks and Grains are important sub-

sectors of the food processing industry. Health foods and health food supplements are another

rapidly rising segment of this industry which is gaining vast popularity amongst the health

conscious.

The Indian food market is estimated at over US$ 182 billion, and accounts for about two

thirds of the total Indian retail market. Food Industry, (2009). Further, according to consultancy

firm McKinsey & Co, the retail food sector in India is likely to grow from around US$ 70 billion

in 2008 to US$ 150 billion by 2025, accounting for a large chunk of the world food industry,

which would grow to US$ 400 billion from US$ 175 billion by 2025.

Figure: 2


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Major investments Private investment has been one of the key drivers for growth of the

Indian food industry. The 'India Food Report 2008', reveals that the total amount of investments

in the food processing sector in the pipeline for the next three years is about US$ 23 billion.

y The government has received around 40 expressions of interest (EoI) for the setting up of10 MFPs with an investment of US$ 514.37 million.

y Reliance Industries Ltd has invested US$ 1.25 billion in a dairy project.y Parle Bisleri is planning to set up 25 new bottling plants across the country in FY10 as a

part of its growth strategy at an investment of US$ 10.43 million.

y Gujarat Co-operative Milk Marketing Federation (GCMMF), which owns and marketsAmul brand, has come up with a long term plan, which envisages increasing the turnover of

all its member dairy co-operatives to US$ 5.72 billion by 2020 from current level of US$

2.12 billion. GCMMF plans to pump in around US$ 550.6 million to achieve its mission.

y PepsiCo is doubling its investment in its Indian beverage business for calendar 2009. Thecompany will invest over US$ 220 million to increase the capacity of the business.

y Himachal Pradesh-based frozen food manufacturer Himalya International plans to investUS$ 27.1 million in a new plant in Gujarat.

Government Initiatives The new trade policy places increased focus on agro-based

industries.

y Food processing industries have been put in the list of priority sectors for bank lending.y The government has also started work on 10 Mega Food Parks, and is planning to

increase the number to 30 by 2015.


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y Fruit and vegetable processing units have been completely exempted from paying exciseduty.

y Automatic approval for foreign equity up to 100 per cent is permitted for most of theprocessed food items.

y Items like fruits and vegetables products, condensed milk, ice cream, meat productionhave been completely exempted from Central Excise Duty.

y Excise duty on ready to eat packaged foods and instant food mixes has been broughtdown to 8 per cent from 16 per cent.

yExcise duty on aerated drinks has been reduced to 16 per cent from 24 per cent.

Major Challenges for the Indian Food Industry

Consumer education that processed foods can be more nutritious Low price-elasticity for processed food products Need for distribution network and cold chain Backward-forward integration from farm to consumers Development of marketing channels Development of linkages between industry, government and institutions Taxation in line with other nations Streamlining of food laws. Shah and Venkatesh (2009)


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Description of Reliance Fresh

Reliance Fresh is of the convenience store format which forms part of the retail business

of Reliance Industries of India which is headed by Mukesh Ambani. It was founded on 30

October 2006 with its head quarters in Mumbai, India. Their branches are in Chennai, New

Delhi, Hyderabad, Jaipur, Mumbai, Chandigarh, Ludhiana, Orissa, UP and West Bengal. Their

market share is Rs. 370,687.7 crores (April 11, 2008). (Reliance Industries Ltd.). Reliance plans

to invest in excess of Rs 25000 crores in the next 4 years in their retail division. The company

already has in excess of 560 reliance fresh outlets across the country. These stores sell fresh

fruits and vegetables, staples, groceries, fresh juice bars and dairy products. A typical Reliance

Fresh store is approximately 3000-4000 square feet and caters to a catchment area of 1-2 km.

Post launch, in a dramatic shift in its positioning and mainly due to the circumstances

prevailing in UP, West Bengal and Orissa, it was mentioned in news dailies that Reliance Retail

is moving out of stocking fruits and vegetables. Reliance Retail has decided to minimize its

exposure in the fruit and vegetable business and position Reliance Fresh as a pure play super

market focusing on categories like food, FMCG, home, consumer durables, IT and wellness,

with food accounting for the bulk of the business.

The company may not stock fruit and vegetables in some states. Though Reliance Fresh

is not exiting the fruit and vegetable business altogether, it has decided not to compete with local

vendors partly due to political reasons, and partly due to its inability to create a robust supply

chain. This is quite different from what the firm had originally planned.

When the first Reliance Fresh store opened in Hyderabad last October, not only did the

company said the stores main focus would be fresh produce like fruits and vegetables at a much


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lower price, but also spoke at length about its farm-to-fork theory. The idea the company

spoke about was to source from farmers and sell directly to the consumer removing middlemen

out of the way.


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Background of the Target Population

The section of population to be sampled will belong to the nearby area or the catchment

area of Safdurjung Enclave, Arjun Nagar, Green Park, and Krishna Nagar. These people belong

to the middle class or upper middle class strata of the society. Since these shoppers are busy

during most of the day, they prefer to buy their daily needs at one stop where they can get a

whole range of products to satisfy their needs. Their main concern is not only to get value for

their money but also that what they buy should be healthy. In other words, the products should

be fit for consuming. The store atmosphere, the cleanliness, the neatness in stacking of the

products and above all the maintenance of the product will play a major role in their decision

making process. To maintain the products in a good state, products need to package well. Some

consumers even go for the look of the packaging to help them decide which brand to buy.


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Issues Related To The Industry

In 2003, Cadbury India Ltd. faced a major setback when some buyers found worms in

their Dairy Milk chocolates. This happened during the festive season hence effcting their sales to

go down. The FDA took charge of the situation and made a large scale call back of all the

chocolates which were from the Thane branch. It was said that the storing procedures in the

Thane branch of the companys warehouse was poor and that is the reason why the problem

occurred.

Another case of massive recall was of peanut butter which took place stemming from the

salmonella poisoning of peanut butter which caused nine deaths and hundreds of sick people in

U.S. The process of tracking affected products, contacting retailers and reclaiming the product is

time consuming and expensive. Recalls also damage the reputation of the supplier, further

impacting sales.

Maintaining the quality and safety of food throughout the food chain requires both

operating procedures to ensure the wholesomeness of food and monitoring procedures to ensure

operations are carried out as intended. For which the governments and all the influential

organizations of the world came out with different rules and regulations to scrutinize various

methods to lessen the number of contamination of food products and health hazards amongst

people.

The consumer is the final element of the food chain. Food that has been perfectly safe at

the point of purchase needs to be handled carefully to avoid contamination at home. To ensure

that eating remains an enjoyable experience and is not spoiled by the risks of falling ill or the

fear, a number of measures can be taken.


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y Purchase and transport

o Always check the "Use-By" date or "Best before" date marking on packaged foods.o Do not purchase products marked as "Keep refrigerated", "Keep chilled" or "Keep

frozen" that have not been stored under adequate refrigeration.

o Take food that needs refrigeration home quickly and place it in the refrigerator orfreezer promptly. Check the condition of frozen products. If thawed, do not

refreeze.

o Make sure the packaging on foods is not damaged. Avoid dented and bloated cans,torn or warped packaging and damaged safety seals.

y Storage

o Avoid contact between raw and cooked foods. This reduces the risk of crosscontamination (bacteria passing from one food to another). Store raw meats,

poultry and fish near the bottom of the refrigerator and cooked foods on higher

shelves. Do not put hot food in the refrigerator, as it will cause the temperature to

rise. Store foods wrapped or in covered containers in the refrigerator. Discard

foods that have gone moldy or look, taste or smell bad.

o Store canned foods in a clean, cool dry place.

yFood Preparation

o Always wash your hands in hot, soapy water before and after handling food. Coverany cuts or sores with waterproof plasters.


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o Keep all kitchen surfaces clean by washing with hot soapy water and disinfectantto prevent cross-contamination.

o Wash utensils and boards used in the preparation of foods. A knife used to cut rawfoods may have bacteria on it, which can be transferred to other foods. Use

separate cutting boards and utensils for raw and cooked foods.

o Wash raw fruit and vegetables thoroughly before eating and further preparation.o Thaw frozen food in the refrigerator and cook it immediately it has thawed.o Do not leave raw food that is likely to become contaminated or cooked food at

room temperature longer than necessary, and never for more than two hours.

o Cool cooked foods as quickly as possible (preferably in large shallow pans) thenrefrigerate. This slows down the growth of bacteria, which occurs best at

temperatures between 10 and 60 degrees Celsius (the "danger zone"). Reheat

cooked foods thoroughly to kill any bacteria, which may have developed during

storage.

o Play it safe. If you are not sure about a food's safety, throw it out rather than riskfood borne illness.

o Always follow manufacturers recommended instructions. Terreri (2009)


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Related Studies

Proper food packaging is vital to great tasting and healthy food. Proper packaging is like

armor for food. If the food is properly packaged, it will protect the state and quality of the food

and prevent it from getting tampered with. It is simportant to understand not only why packaging

food is important but how to properly package the food. Unfortunately there is not one clear

packaging option. Food packaging depends on the type of food, its size, and whether or not it's

refrigerated or frozen.

1. Objectives Food packaging has several primary objectives. The biggest purpose is thephysical protection of the food. Physical protection provides support from shock,

vibration, compression, temperature, or other factors that may ruin or reduce the quality

of the food. Food packaging also provides barrier protection so oxygen, water vapor, dust

or chemicals remain outside the package. Food packaging provides containment or

agglomeration, so small items are grouped together in one package or powders and

minute materials are contained. Last but not least, packaging provides a space to post

nutritional labels as well as marketing information such as name of product, brand and

price.

2. Longevity One of the primary goals of food packaging is to extend the "shelf life" ofthe food. Some foods have a much longer shelf life than others. For example, canned

goods and freeze-dried products have the longest shelf life, often lasting years on end.

Other products will go bad quickly, especially when the original package is opened. In

order to prevent the food from going bad, consumers must repackage the food or freeze

it.


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3. Health Factors Food packaging provides barrier protection to not only keep the productfresh, but also safe. Some products, for example, contain desiccants or oxygen absorbers

to help extend shelf life. Modified atmospheres or controlled atmospheres are also

maintained in some food packages. The importance of food packaging essentially creates

a fake piece of armor that prevents harmful bacteria or other diseases from corrupting the

food. Some products, like meat, may not even be removed from their original packaging

but will still go bad because they were not kept in the correct temperature or

environment. It's important to understand where to store the product not only before the

packaging is opened, but also after it's opened because some types of foods have different

needs.

4. Types of Packaging Several materials are used either alone or in combination withother materials to provide proper food packaging. Aseptic processing help protect whole

eggs while cartons provide protection for a batch of eggs. Plastic trays may protect fish or

meats in combination with plastic wrap. Bags preserve and protect chips, crackers, and

even salads while cans package soup, fruit and vegetables.

5. Facts and Impact Food packaging is a $110 billion per year industry. Food packaging isthe third-largest industry in the United States. An estimated 350 billion packages exist on

U.S. store shelves alone. While most types of packaging are necessary to provide proper

health and protection for food products many environmentalists are attempting to find

ways to save on paper, plastic and other materials used for food packaging. Consumers

may do their part by recycling packaging products (such as aluminum, glass and plastic)

instead of throwing them in the trash. (Reynolds, 2009).


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The research reveals that the consumer, today, is getting more and more conscious about

eating healthy. They would not mind at all if they have to pay a little extra amount of money to

get a good healthy product. Consumers are prepared to pay more for foods that note health

attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and

food labeling. (Tate and Lyle, 2009).

The study also threw some interesting view on the fact that the potential for food to

become contaminated with chemical substances or microorganisms starts from the time it is

harvested and continues right through until the time it is eaten. In general, the risks to food safety

fall into two broad categories:

y Microbiological contamination (e.g.: bacteria, fungi, viruses or parasites). This categoryresults in most cases in acute symptoms.

y Chemical contaminants, comprising environmental chemicals, veterinary drug residues,heavy metals or other residues unintentionally or accidentally introduced into the food

supply during farming, processing, shipping or packing.

Whether a contaminant will pose a health hazard or not depends on many factors

including the absorption and toxicity of the substance, the level of the contaminant present in the

food, the amount of contaminated food that is consumed and the duration of exposure. Besides,

individuals differ in their sensitivity to contaminants and other factors in the diet can have an

impact on the contaminant's toxic consequences.

The most reported causes of food borne illnesses are of microbiological origin. Microbes

are ubiquitous and can enter the food chain at any point from the agriculture produce to the


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consumer's kitchen. Quality assurance systems are designed to minimize the risk of

microbiological contamination. However, as most of our food is not sterile, if handled

improperly contamination may occur.

A positive outcome of this knowledge has been rapid advances in food technology,

processing and packaging techniques to help ensure the safety and wholesomeness of the food

supply as more convenient food. In spite of these advances, contamination of the food supply by

either naturally occurring or accidentally introduced contaminants or malpractice does occur.

Maintaining the quality and safety of food throughout the food chain requires both operating

procedures to ensure the wholesomeness of food and monitoring procedures to ensure operations

are carried out as intended.

The industry leaders agree that achieving food safety must be approached through

responsible and honorable partnerships among the participants of the food chain-from raw goods

through finished products. Because food passes through many steps, changing hands from one

factory to another, the potential exists for something to go wrong throughout the links if one

participant along the chain acts irresponsibly. Having as many checks and balances as possible

within the food chain helps assure food is produced safely.

Minimizing the safe delivery of food all along the food supply chain can be achieved by

following some simple suggestions from industry experts.

* Establish an environment within your supply chain of cooperation and partnership, with an eye

to operating with integrity and full disclosure;

* Know your suppliers and understand what their best practices are for food safety; work with

suppliers to verify the quality and integrity of the products they supply to you;


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* Know the risk profile of the products you are purchasing from suppliers; ensure those risks are

being monitored by one element or another of your risk-based food safety program;

* Ask yourself where in your supply chain your products might be at risk;

* Establish a list of best practices with the help of industry experts;

* Establish a food safety plan that lays out the potential points of hazard in your facility and how

you would correct those; keep records of these remedial activities;

* Push for transparency and reportable results of audits throughout the industry;

* Push for all food manufacturing facilities to establish HACCP (Hazard Analysis Critical

Control Point) programs;

* Push for testing protocols of facility environments and finished samples - and for these test

results to be completely transparent and reportable. (Terreri, 2009)


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Glossary

y Convenience store A convenience store is a small store or shop that sells items suchas candy, ice-cream, soft drinks, vegetables etc near your vicinity.

y Catchment area The area from where the main population comes to the store. Themain target market for the store.

y Category A line of products.y Consumers Consumer is a broad label that refers to any individuals

or households that use goods and services generated within the economy.

y Non-perishables Products that are not subject to rapid deterioration or decay.y Packaging It 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.

y Perception It is the process of attaining awareness or understanding of sensoryinformation.

y Perishables Food products that will decay rapidly if not refrigerated.y Retail The sale of goods or commodities in small quantities directly to consumers.y Sample A sample is a subset of a population.y MNC As multinational corporation (MNC) or transnational corporation (TNC), also

called multinational enterprise (MNE), is a corporation or enterprise that

manages production or delivers services in more than one country.

y Packaging Packaging is the science, art and technology of enclosing or protectingproducts for distribution, storage, sale, and use. Packaging also refers to

the process of design, evaluation, and production of packages. Packaging can be


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described as a coordinated system of preparing goods for transport, warehousing,

logistics, sale, and end use. Packaging contains, protects, preserves, transports,

informs, and sells.

y Cold chain - A cold chain is a temperature-controlled supply chain. An unbroken coldchain is an uninterrupted series of storage and distribution activities which maintain a

given temperature range. It is used help extend and ensure the shelf life of products

such as fresh agricultural produce, processed foods, photographic film, chemicals

and pharmaceutical drugs

ySalmonella - Salmonella are closely related to the Escherichia genus and are found

worldwide in warm- and cold-blooded animals, in humans, and in nonliving habitats.

They cause illnesses in humans and many animals, such as typhoid fever, paratyphoid

fever, and the food borne illness salmonellosis.

y Contamination - Contamination is the presence of a minor constituent inanother chemical or mixture, often at the trace level. In chemistry, the term usually

describes a single chemical, but in specialized fields the term can also mean chemical

mixtures, even up to the level of cellular materials.

y Microorganisms - A microorganism or microbe is an organism thatis microscopic (usually too small to be seen by the naked human eye).


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Reference

1. Food Industry. India Brand Equity Foundation. Retrieved 18 October 2009.2. Shah, Narendra & Venkatesh, K.V. (2009) Opportunities for the Food Processing Industry

in India. Retrieved 18 October 2009.

3. Reliance industries ltd. www.ril.com. Retrieved 19 October 2009.4. PricewaterhouseCoopers. (2009) Fast Moving Consumer Goods. Retrieved 26 October

2009.

5. Terreri, A. (2009). Preventing The Next Product Recall. Food Logistics.6. Terreri, A. (2009). The Consumers Role In Safety Practices. Retrieved 18 October 2009.7. Reynolds, A. (2009). Why Packaging Is Important. Retrieved 19 October 2009.8. Tate & Lyle. (2009). European Consumer Research Findings. Retrieved 20 October 2009.9. Terreri, A. (2009). Preventing The Next Product Recall. Food Logistics.

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pamela bose PGDRM 3B roll no. 28