Food Quality Control

Chapter 4: Defects in Food

by Mr. Shahrimi Hashim, UiTM
 Chapter Learning
Outcomes
At the end of the chapter, students should be able to:
1. Differentiate the classification of defects in food
products
2. Describe the types of defects exists in food products
3. Explain the methods used on detecting defects food
products.
 Chapter Contents
4.1 Classification of defects
4.2 Types of defects in food
4.3 Methods on detecting defects
4.1 Classification of
Defects
 Classification of Defects:
Introduction
a) Defect can be defined as any non-conformance of a
product/services from specified requirements
promised by manufacturers to customers.
b) Defect are classified by numerical demerits and
tracking of them over time and location on the
production line are common practice.
c) Elimination of the most troublesome defects must be
the first priority to manufacturers.
d) Four (4) classification of defects:
i. Critical
ii. Major
iii. Minor
iv. Insignificant

e) Advantages of defects classification:

i. Manufacturer can focus on areas that need the
attention the most
ii. Manufacturer can determine the severity of
defects and cost estimation on repairing them
 i. Critical Defects
Critical
No Product criteria
i ii iii
1 Product is dangerous to consumer health ✔ ✔ ✗

2 Product is edible ✗ ✗ ✔
Product is approved by law to be
3 ✗ ✗ ✗
sell/consume
Product's defects are noticed by
4 ✗ ✔ ✔
consumer
Positive consumer preference
5 ✗ ✗ ✗
(Consumer will buy)
Positive usability of products
6 ✗ ✗ ✗
(Product can be use)
 Example of Critical
Defects
a) Examples based on level:
i. Contamination by cyanide, botulinum toxin, metal
fragments, etc
ii. Severely discoloured, infested with insects,
moldy, etc.
iii. Unapproved additives, deceptive labelling,
ingredients exceeding regulatory, etc.
 ii. Major Defects
No Product criteria Major

Product is dangerous to consumer ✗

1
health
2 Product is edible ✔
Product is approved by law to be ✔
3
sell/consume
Product's defects are noticed by ✔
4
consumer
Positive consumer preference ✗
5
(Consumer will buy)
Positive usability of products ✗
6
(Product can be use)
 Example of Major Defects
a) Example of major defects:
i. Can dents causing a fracture of the metal
ii. Chipped olive jar
iii. Badly broken label
iv. Dirty greasy / soil on packaging
 iii. Minor Defects
No Product criteria Major

Product is dangerous to consumer ✗

1
health
2 Product is edible ✔
Product is approved by law to be ✔
3
sell/consume
Product's defects are noticed by ✔
4
consumer
Positive consumer preference ✔
5
(Consumer will buy)
Positive usability of products ✔
6
(Product can be use)
 Example of Minor Defects
a) Example of minor defects:
i. Slightly scuffed (scratched) label,
ii. Illegible codes,
iii. Slightly soiled exteriors,
iv. Minor blemishes
v. Minimal net weight
vi. Head space variation
vii. Few broken or dusty items in a package of friable
product,
viii.Light race of weeping of a gel,
ix. Some indication of freeze burn,
 iv. Insignificant Defects
No Product criteria Major

Product is dangerous to consumer ✗

1
health
2 Product is edible ✔
Product is approved by law to be ✔
3
sell/consume
Product's defects are noticed by ✔
4
consumer
Positive consumer preference ✔
5
(Consumer will buy)
Positive usability of products ✔
6
(Product can be use)
 Example of Insignificant
Defects
a) Example of insignificant defects:
i. Texture: slightly firm or brittle than normal
ii. Aroma: stronger or weaker than usual
iii. Colour: a trace lighter or darker than normal
iv. Viscosity: product slightly thick or thin
4.2 Types of Defects in
Food
Types of Defects in Food:
Biological
Introduction
Chemical

Food/Content Physical
Types of defects

Sensory

Law &
Legislation

Labelling
Packaging
Aesthetic
 Food/Content: Biological
Defects
a) Example of biological defects

Insects Plants Parasites Rodent Mold Mammalian

Parts Rot Cysts Filth Mold Excreta
Larvae Shell Copepods
Filth Stems
Eggs Grades
Damages Pits
Fly
 Food/Content: Chemical
Defects
a) Example of chemical defects

Excessive Food Toxicant

Additives (Exceeding MRL) Carcinogen

Food preservatives Heavy metals Packaging leachate

Food colorant Pesticides residue
Flavor enhancer Fertilizers residue
Antibiotics
Hormones
 Food/Content: Physical
Defects
a) Example of physical defects
Earthy material Machines / Equipments
Sand Screws
Stones Metallic Chips
Grits Foreign materials
Dust
Mud
 Food/Content: Sensory
Defects
a) Example of sensory defects
Colour Aroma Texture Taste Mouthfeel
Different than usual
 Food/Content:
Law/Legislation Defects
a) Example of legislation defects (depend on country):

Prohibited & Restricted Ingredients

Harmful ingredients Illegal drugs
Polysorbate 80 Marijuana
Methanol Heroin
Azodicarbonamide Cocaine
rBGH / rBST hormone Methamphetamine
Formaldehyde Ketamine
 Packaging: Labelling
Defects
a) Example of labelling defects (depend on country):
Not following guidelines
Naming
Net Quantity of Contents
Statements
Ingredient Lists
Nutrition Labeling
Label Formats/Graphics
Claims
 Packaging: Aesthetic
Defects
a) Example of aesthetic defects:

Aesthetic
Bad design of packaging
Wrong colour combination
Not user friendly
Wrong writings font & size
Broken label
Dirty label
4.3 Methods on Detecting
Defects
 Methods on Detecting
Defects: Introduction
a) There are several methods used on detecting
defects on food products.
b) Kementerian Kesihatan Malaysia (KKM), United States
Food & Drug Administration (USFDA) and other authority
agency have their own ways on detecting defects on food
products.

For more info:

https://www.fda.gov/RegulatoryInformation/Guidances/ucm056174.htm#CHPTR
 Methods on Detecting
Defects: Food/Content
Defect
a) For food/content defects, normally laboratory
methods will be use:
i. Association of Analytical Communities methods
(AOAC)
ii. Sensory analysis
iii. Magnetic & Filtering machines
iv. Elemental Analysis Manual (EAM)
v. Pesticide Analytical Manual (PAM)
vi. Drug & Chemical Residues Methods
vii. Bacteriological Analytical Manual (BAM)
viii. Microanalytical Procedures Manual (MPM)
 Methods on Detecting
Defects: Packaging Defect
a) For detecting defects on packaging, it is normally
can be handled by operation, QA/QC and marketing
personnel:
i. Operation: inspection during warehouse storage
ii. QA/QC: Shelf life study, customer complaints
iii. Marketing: Periodic Shelf Inspection
 Chapter Learning
Outcome Check
1. Can you differentiate the classification of defects in
food products
2. Ask your friend to describe the types of defects
exists in food products
3. Can you explain briefly about the methods used on
detecting defects food products.
End of Chapter 4
Defects in Food