Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

Abstract

With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.

Research on safety risk control of prepared foods from the perspective of supply chain

“…However, it is undeniable that prepared foods carry greater safety risks compared to fresh vegetables, necessitating broader attention and system optimization. Drawing upon insightful literature [ 8 , 12 , 40 ], this study innovatively examines the safety risk control issues of prepared foods from a supply chain perspective. It constructs a game model in which prepared food suppliers and producers are the main entities, and government regulators act as coordinators among the stakeholders.…”

“…Addressing food safety issues is now a shared concern among all nations, which has led to the formulation of laws, regulations, and policy measures aimed at safeguarding food quality, preventing and controlling food risks, and enhancing the level of food regulation [ [5] , [6] , [7] ]. Nevertheless, in practice, various difficulties and challenges persist, including the lack of uniformity in food safety standards, an inadequate regulatory system, imperfect testing technology, low consumer awareness, and more [ 8 , 9 ]. These factors necessitate more extensive and in-depth research, as well as the optimization of regulatory policies.…”

“…1 ). Prepared foods refer to dishes processed into semi-finished or finished products by professional vendors or merchants, conforming to specific processes and standards, which can be easily heated or consumed directly at home or on the go [ 8 ].

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“…However, this emerging prepared food carries significant safety risks [ 7 , 8 ], and ensuring safety supervision in both the production and retail links ( Table 1 ) is crucial. These links present numerous potential safety hazards, including the use of non-compliant raw materials, excessive additives, and poor hygiene conditions in the production phase.…”

“…From the perspective of industry self-discipline, this requires the production and retail enterprises in the prepared food industry chain to have a high level of safety investment, but due to the uneven profit margin of prepared food and the high cost of safety investment, some small and medium-sized production and retail enterprises may lack sufficient motivation and ability to ensure the food safety of prepared food. At this time, government supervision is needed, but the current policies are not perfect, and the standardization, normalization, and regulation of prepared food are insufficient, resulting in inconsistent quality of such products in the market and challenges in protecting the rights and interests of consumers [ 8 ]. Consequently, effectively managing the food safety of prepared foods becomes a vital issue that requires resolution.…”