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Literature Review, Food Preservation, and Firms Success
Wholefoods Market Inc. can use the advanced food preservation technologies to improve its sales volume. Firms using inappropriate technologies spoil food that has cost the US billions of dollars, with several people becoming sick in the world, and others dying. Since the demand for well-processed and preserved food keeps increasing globally, institutions must continue investing in the best food preservation technologies. There is a high relationship between advanced food preservation techniques and organizations profits. When firms use total quality management (TQM), their foodstuff conservation standards increase. Therefore, institutions should use high-quality raw materials to produce food that is safe for consumption.
The Role of Total Quality Management and Food Preservation Technologies
Total quality management (TQM) improves organizational performance, and food manufacturers can apply TQM principles in processing and preserving the products. Therefore, a firm can use the tenets to satisfy its clients and improve workers morale and profitability. Wholefoods Market Inc. serves its clients with high-quality foodstuffs since it preserves them using the latest technology. The company produces perishable products, for instance, meat and eggs, and therefore, conserves them using pressure and hurdle technologies. Furthermore, these methods have helped the firm to store other products such as potatoes and fruits for up to half a year without getting spoiled.
High-pressure Processing and Ozone Treatment
Institutions use the high-pressure processing technique in processing foodstuffs and, therefore, avoid depending on the heat. Food manufacturers use high pressures of up to 700 Mpa to inactivate enzymes and other microorganisms while maintaining nutritional values of products and other constituents such as vitamins. Although this method is more expensive than traditional techniques, firms continue to use it because current clients demand high quality always. Wholefoods Market Inc. uses the ozone treatment as the alternative to high-pressure processing as it helps the firm serve consumers with organic and natural foodstuffs. Customers love this method because it limits dangerous chemicals and keeps them healthy.
Cold Plasma, Pulsed Electric Field, and Ultraviolet Light Technologies
Most organizations use cold plasma technology because it makes it possible for them to manufacture products in large quantities. Furthermore, the method does not use water or any chemical in preserving foodstuffs. On the other hand, firms that value high nutritional foods and sustainability in their operations use pulsed electric field technology. This method uses high-voltage electric waves in preserving food, and firms can use it together with drying the foodstuffs to keep them longer. Moreover, food manufacturers use pulsed electric field technology to inactivate pathogens and other microorganisms while maintaining the original taste of products, nutrients, and color. Companies use the ultraviolet light technology to disinfect food although it degrades quality.
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