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Safety, Nutrition and Functionality of the Traditional Foods

  • Abul Hossain
  • Md. Jiaur Rahman
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Traditional foods are made from traditional raw materials using traditional processing techniques and have a long history of supporting good health. Traditional foods are simply prepared from fruits, vegetables, meat, fish, milk, eggs, nuts, legumes, and seeds. Moreover, traditional foods are indigenous in nature, unique from other similar foods from the same groups, and not usually processed or packaged as modern products. According to the European Commission (EU, 2006), “traditional” related to foods: “Traditional means proven usage in the community market for a time period showing transmission between generations; this time period should be the one generally ascribed as one human generation, at least 25 years”. Furthermore, Italian Ministry of Agriculture defines the traditional foods as “Agrifood products whose methods of processing, storage and ripening are consolidated with time according to uniform and constant local use” (Ministero Agricoltura, 1999). Therefore, traditional foods are the part of a set of traditions, which are generally free from chemicals, additives, and artificial preservatives compared to modern foods.

Keywords

Traditional foods Foodborne pathogens Food safety Food hygiene Sanitation Functionality Nutrition Bioactive compounds Health benefits 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Abul Hossain
    • 1
  • Md. Jiaur Rahman
    • 2
  1. 1.Department of BiochemistryMemorial University of NewfoundlandSt. John’sCanada
  2. 2.Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh

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