The combination of
desired attributes/characteristics of the food that
contribute to its acceptability, is defined as
'Quality'.
Quality of a food is the sum
of the following kind of attributes.
Physico-chemical attributes-
Nutritive elements, pH, acidity, Boiling point, freezing
point etc.
Microbiological attributes-
Number and type of microorganisms i.e. spoilage
causing/pathogenic/toxin producing microorganisms.
Sensory attributes-
Colour, texture, odour, taste
