Review of Literature of Fast Food Industry
Review of Literature of Fast Food Industry
Review of Literature of Fast Food Industry
Consumer perception about fast food in India: an exploratory study by Anita Goyal,
(Management Development Institute, Sukhrali, India), N.P. Singh, (Management Development
Institute, Sukhrali, India).
As. J. Food Ag-Ind. 2009, 2(03), 412-433, Asian Journal of Food and
Agro-Industry, ISSN 1906-3040, Food safety research in India by
R.V. Sudershan , Pratima Rao and Kalpagam Polasa:
Abstract:
With growing international trade, food safety has emerged as an important
global issue. The present research was an attempt to study the food safety
research in India in the past ten years during 1995-2005. Many studies
were focused on detection of pathogenic microorganisms,
adulterants and contaminants in food. However, there is a striking paucity
of reliable data on important issues like evaluation of risks through
adulterants, additives and contaminants. Consequently, the protection of
diets from these hazards must be considered one of the essential public
health functions of any country, which emphasizes the need for total diet
studies.
Methodology
The status of food safety research in India was reviewed by assessing data
published in journals,
websites and published data from universities in the form of doctoral
theses and dissertations at
the post-graduate level. For this, literature for the years 1995-2005 was
reviewed. The studies that were
included for this review were those with a representative sample size and
carried out by scholars
studying in well-reputed universities, doctoral theses, original research
articles in peer reviewed
journals, annual reports of research organizations and institutions.
Qualitative reviews were
reviewed in similar topics and the results were tabulated and compared to
get a better
understanding of the research carried out in these issues.
The findings of the selected studies have been discussed under the
following
topics:
Health Risk: probability of an adverse event of diarrhea.
Hazard Identification: pathogens, adulterants, contaminants and their
health effects.
Industrial food safety: existing laws, standards, sanitation and hygiene
practices, specific hazards.
Hazard Exposure Assessment: how much people eat, what food they
consume and where they consume.
Consumer Behaviour: hand washing, hygiene.