613
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_27
Chapter 27
Good Manufacturing Practices and Safety
Issues in Functional Food Industries
Andrew G. Mtewa, Ibrahim Chikowe, Shashank Kumar, Kennedy J. Ngwira,
and Fanuel Lampiao
27.1 Introduction
Functional foods are a critical kind of food that requires close monitoring as they
directly affect people’s health. Every step of their processing, from preparation to
distribution needs careful and advanced planning (WHO 2008). During processing,
foods may be contaminated if not well looked after (Pal and Mahendra 2015). Good
manufacturing practices ensures that the food being processed is safe and of high
quality. Good manufacturing practices are a series of coordinated activities that
ensure that products are safe and coming out as intended (Martinović et al. 2016).
They are an enterprise that should endure time and call for dedication and financial
investments because customers/clients would want to have products that have
A. G. Mtewa (*)
Wellcome Centre for Anti-infectives Research, Division of Biological Chemistry and Drug
Discovery, University of Dundee, Scotland, UK
Chemistry Department, Malawi Institute of Technology, Malawi University of Science and
Technology, Thyolo, Malawi
Pharmbiotechnology and Traditional Medicine center of Excellence, Mbarara University of
Science and Technology, Mbarara, Uganda
e-mail: amtewa@must.ac.mw
I. Chikowe · F. Lampiao
Africa Center of Excellence in Public Health and Herbal Medicine, College of Medicine,
University of Malawi, Zomba, Malawi
S. Kumar
Center for Biochemistry and Microbial Sciences, Central University of Punjab,
Bathinda, India
K. J. Ngwira
Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand,
Johannesburg, South Africa
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_27
Chapter 27
Good Manufacturing Practices and Safety
Issues in Functional Food Industries
Andrew G. Mtewa, Ibrahim Chikowe, Shashank Kumar, Kennedy J. Ngwira,
and Fanuel Lampiao
27.1 Introduction
Functional foods are a critical kind of food that requires close monitoring as they
directly affect people’s health. Every step of their processing, from preparation to
distribution needs careful and advanced planning (WHO 2008). During processing,
foods may be contaminated if not well looked after (Pal and Mahendra 2015). Good
manufacturing practices ensures that the food being processed is safe and of high
quality. Good manufacturing practices are a series of coordinated activities that
ensure that products are safe and coming out as intended (Martinović et al. 2016).
They are an enterprise that should endure time and call for dedication and financial
investments because customers/clients would want to have products that have
A. G. Mtewa (*)
Wellcome Centre for Anti-infectives Research, Division of Biological Chemistry and Drug
Discovery, University of Dundee, Scotland, UK
Chemistry Department, Malawi Institute of Technology, Malawi University of Science and
Technology, Thyolo, Malawi
Pharmbiotechnology and Traditional Medicine center of Excellence, Mbarara University of
Science and Technology, Mbarara, Uganda
e-mail: amtewa@must.ac.mw
I. Chikowe · F. Lampiao
Africa Center of Excellence in Public Health and Herbal Medicine, College of Medicine,
University of Malawi, Zomba, Malawi
S. Kumar
Center for Biochemistry and Microbial Sciences, Central University of Punjab,
Bathinda, India
K. J. Ngwira
Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand,
Johannesburg, South Africa