Every type of product has the potential to develop problems before being purchased by the consumers. This can occurring during processing, storage or distribution. The type of problem that occurs most often depends upon the product itself -- its ingredients, its processing and how it is packaged and handled during distribution. Emulsified fat rich products are apt to have problems with their emulsion stability. The shelf life of dairy products is most frequently limited by microbial growth. High fat dry products are especially susceptible to fat oxidation and rancid flavor development.
Because food products are complex, they can fail in different ways and generally there may me multiple causes and many potential solutions to the product failure.

Click here to see a list of questions that are common to all technical problems
Understanding of the product under consideration is critical. Click here for table giving a product and process checklist to develop before making judgment about the problem.

Click here to see short term and long term problems for 2001

04/24/03
Copyright © The Ohio State University, 2000
http://class.fst.ohio-state.edu/FST696/696index.htm