Using Social Science and Food Science Methods to Develop Food Prevention Strategies for Unpackaged Dried Tofu

• Main Authors: Yu-Ning Wu, 吳育寧
• Other Authors: 謝淑貞
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/55169962340875432098

碩士 === 國立臺灣大學 === 食品科技研究所 === 104 === With the increase in health awareness and food safety scandals, food safety issues are becoming the most concerned topics, which warrant further investigation. Here we study on unpackaged dried tofu industry and use methodologies in social science and food science to look for the cause of the industry’s food safety problems. We analyzed media reports on dried tofu and their production HACCP and found that misusing food additives is the food safety hot spot. Through qualitative interviews with the stakeholders in the industry, we dug out the causes: They had insufficient knowledge regarding food safety, low compliance with the Good Hygienic Practice (GHP), as well as the lack of staff training and operation management. Furthermore, the usage of preservative is the most urgent one to solve. Therefore, we used bacterial plate count to investigate manufacturers’ attitude and use of preservatives, using benzoic acid, the most common preservative in the industry, as our material. We found that the usage of preservative can extend shelf life to 12 hours more, keeping bacterial count below 106 CFU/g without signs of spoilage. However, most manufacturers do not know how to use preservatives appropriately. In the end, we proposed many practical suggestions regarding production and management in hopes to make a lasting positive impact and rebuild the reputation of Taiwan’s dried tofu industry.