Food Safety measures for Food Spoilage and Food Borne Disease

Food Safety and Human Health

Human health is majorly based on three factors,” air, water and food”. Contamination of either of the three can lead to harmful health effects which may be life threatening at times. In this article we shall be finding how to cut food wastage at the same time prevent food borne illness.

Challenges of Food Spoilage and Public Health:

Roughly one third of the food produced in the world for human consumption— approximately 1.3 billion tons — gets lost or wasted every year. In India alone, food wastage is worth Rs. 44,000 Crore (Billion) every year.

Human Resource is very important for economic development of any country; health is of paramount importance for government, industries and consumers equally. Safe Food is considered as basic human right.  Food which is perishable and likely cause illness and thus, food borne disease is recognised as an important health problem. In developed countries it is estimated that up to a third of population is affected by microbiological food borne illness every single year.

Why does Food lose freshness when store for long time?

Is there any connection between food spoilage and food borne illness?

  • Air, water & temperature are essential for survival of living things.
  • When above are present at the right levels provide best suited conditions for biological activities including microbial growth. Microbes eat food which is meant for human and multiply rapidly.
  • This microbial growth makes food unsuitable for human consumption.
  • While bacteria and other microbes eat food, they excrete certain metabolic waste products which are toxic or poisonous causing Food Poisoning.
  • This microbial growth and excreted toxins make food unsuitable for human consumption.

Contamination of food occurs at many stages from harvest to consumption. Many foods brought into the processing are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically, but can cause disease of varying severity including death.

Although food borne illness are often not detected because their degree vary widely. Severe cases and incidence of food poisoning reported is only tip of the ice berg.  Few people  more likely to get a foodborne illness are:

  • Children younger than 5 years of age
  • Middle aged 50 and adults aged 65 and older
  • People with weakened immune systems from medical conditions or their treatment, such as cancer, HIV/AIDS, or diabetes
  • Pregnant women


Identification of Spoilt Food is bad taste, colour or odour!

Whenever food is stored, it loses its freshness, starts changing and eventually gets spoiled due to natural reasons and by actions of microorganisms. Microbial contamination leads to food poisoning.

Many of times, the food is spoiled much before any visible changes in organoleptic properties like taste, colour, texture and odour of the food.  Human beings are eating such unsafe spoilt food as there are no visible changes in organoleptic characters.

What are symptoms of Food Poisoning?

Depend on the type of contaminant and the amount eaten, the symptoms of food poisoning can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks.  Most of the common ones are:

  • Nausea
  • Vomiting
  • Diarrhoea,
  • Abdominal Cramping
  • Fever
  • Dizziness
  • High Blood Pressure
  • Dehydration – Dry Mouth, Dry Throat etc.


India is having tropical climate and therefore food is more prone to spoil. There are several cases of food poisoning occurs occasionally. News link will show you the details of cases of Food Poisoning

Prevention of food borne Illness

When food is stored, it loses its freshness, starts changing and eventually gets spoiled.

By avoiding ‘ideal conditions’ like contact with air, water & controlling temperature, freshness can be maintained and food spoilage can be prevented to some extent. But this is neither easy nor practicable always in our daily life.

In spite of lowering temperature or avoiding contact with air, microbes already present along with the moisture, feed on the food preparations and multiply rapidly causing food spoilage and food poisoning.

The only way to prevent this food borne illness is consuming fresh food.  However, it is not practical and food items have to be packed and stored.

Alternate way to keep food fresh is to prevent microbial contamination is by altering their growth conditions to retard the process of growth.

FoodGuard is one of the brand which works very well to prevent and arrest microbial growth for cooked, semi-cooked and packed food items. FoodGuard is brand of Agarwal Bulk Actives India, manufacturer of food grade additives and safe preservatives which keep food fresh for long time and retain original natural taste, texture, colour and odour of food.


FOODGUARD is an innovative food additive which keep food fresh for long time by arresting the growth of microorganisms. FoodGuard is white, tasteless water soluble powder which retains original natural taste, texture, colour and odour of food.


Is FoodGuard Safe? What it contains?
As FoodGuard is formulated using approved food ingredients and sold with license of FSSAI and also being manufactured in FDA approved facility thus it is harmless for human consumption.


How to use FoodGuard?

Standard dose of 0.1% (1 gram for every kg or litre) of the final preparation is approved and found to be sufficient to protect food from spoilage for reasonable durations when cooked food is forced to remain outside at ambient temperatures. Specific dosages are prescribed for various food items by FSSAI.


Which are the foods items FOODGUARD work on?
FoodGuard is time tested and proven for almost all  vegetarian food items like boiled and mashed potatoes, fillings for samosa, batata wada, various chutneys, parathas and other ready to eat packed food items and also for pedha, barfi etc..For bengali mithais sweets and mithais variant of FoodGuard is available.




Eating Fresh Food without contamination is important for human health and safety.  By avoiding ‘ideal conditions’ like contact with air, water & controlling temperature, freshness can be maintained to some extent but this is neither easy nor practicable always in our daily life. Therefore to safeguard your food it is extremely necessary to add safe external additive that prevent the rapid growth of microbial contamination and keep the freshness of food.

One can visit company’s website: for more details on FoodGuard and its applications and other brands MeatGuard and PreserFish.


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