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66 Cards in this Set
- Front
- Back
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perceived risk |
-people think there are reactions but there is nothing in reality |
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real risks |
-actually happening |
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salam, new jersey |
-tomatoes were shunned so people didnt eat -healthy fruit -contains antioxidant called lycopene (reduces risk of muscular degeneration and keeping people healthy) -help reduce risk of prostate and cervical cancer |
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possibility of dying from food supply |
-iron with copper so copper is reduced to metallic copper (bad) |
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arsenic oxide |
-preserve meats but kills bacteria and people |
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unintentional toxins |
-pesticides more death from pesticide residue than microbial contamination |
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aldicarb |
-pesticide used on cucumber -did not dilute properly so people ate it: cholinergic poisoning -no safe or dangerous chemicals, safe or dangerous way to use it |
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mercury |
-in fish from coal mercury react with water and get into fish -problem for pregnant woman -embryo is most susceptible |
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naturally occuring toxins |
-coniine: juice of hemlock plant -potato: chlorophyll, when sprout, it produces sololine (cut out green potatoes) -mushrooms: death cab mushroom with amanitin (rabbit can eat without problem but human can) |
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amanita muscaria |
-contains muscarin |
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aflatoxin |
-most carcinogenic compound -from mold -by using GMO corn, we can reduce mold |
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tyramine |
-aged cheese or wine has tyramin and gives headache |
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histamine |
-rotten fish can produce histamine > Scromboid poisoning (allergy like) -use antihistamin like benadryl |
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ciguatera poisoning |
-bermuda -temperature reversal, diarrhea, vomitting |
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puffer fish |
-tetradotoxin |
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domoic acid |
-algae, mussels suck them out and get eaten |
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cassava |
-cyanide |
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glycyrrhizin |
-robs body of potassium and leads to paralysis |
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comfrey |
-pyrolizidine alkaloid: negative effect on liver |
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PKU |
-genetic condition where you cant digest phenylanine in aspartate |
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lactose intolerance |
-bacteria in LI produce methane and hydrogen gas and goes into blood (measureable) -give lactose -yogurt already has fermented lactose -give predigested milk |
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hereditary fructose intolerance |
-genetic condition -problem is body cant process fructose properly -fructose 1 phostphate aldolase deficiency -we need this to absorb fructose -hypoglycemia > nausea > seizure |
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sugar alcohol (xylitol) |
not absorbed so cause diarrhea |
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lactitol/sorbitol |
-laxation |
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feva beans |
-rare genetic situation, hemolytic anemia (breakdown of RBC) -G6P DH deficiency -fatigue, shortness of breath, headache, nausea -pythagoras |
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gluten sensitivity |
-celiac's disease -grounded up wheat -wheat contains GLUTEN -gluten, gliadin, glutenin > gliadin was the problem -quinoa does not have gliadin -can react to small amount of gluten -immune response -onset can be later inlife -villi fused with celiac disease, become inflamed, then a poor absoption of nutrients -stools are light coloured, bulky, sticky and smelly -poor absorption of iron, folic acid, calcium, protein |
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when does one suspect celiac's disease |
-persistent diarrhea -unexplained weight loss -rash (confirmed by endoscopic biopsy) > go to duodenum and take sample -or blood test (antibody) |
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incidence |
linked to non-hodgkin's lymphoma lead to osteoporosis autism |
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silent celiac disease |
-can eat gluten without risk -positive blood test and biopsy |
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anaphylaxis |
-collapse of circulatory system and can quickly lead to death |
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hypoglycemia |
-symptoms are sweating, shaking, light palpation |
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insline |
-sugar, insulin, enhance the absorption of the competing aa into the muscle tissue tissue leaving more -precursor of serotonin makes you sleepy -if you want to stay alert, eat protein -tyrosine goes to dopamine to norepinepherine to epinephrine, alertness |
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salsa sniffles |
-hot peppers, eyes start to water, nost runny |
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E.coli 157 |
-very dangerous -HPV |
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two kids of ways that bacteria can cause problems |
1. bacterial infection 2. bacteria intoxication: reaction |
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salmonella |
-starts 6hrs to 2days after consumption and lasts 1-2days -chickens are contaminated with salmonella |
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campylobacter jejuni |
-incubation period is longer, 2-5days and the infection can last for several weeks -gastroenteritis: nausea, vomiting, diarrhea, fever, abdominal pain -guillan bare syndrome, similar to MS |
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listeria monocytogenes |
-can grow refrigerated temperatures |
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maple lodge |
-contamination from cutting machine |
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cantaloupe |
-samonella in cantaloupe |
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staphylococci |
-produce a toxin, heat stable, skin and nasal secretion |
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clostridium botulinum |
-trace amount of this can kill -multiply in absence of oxygen -spores from soil -those spores germinate, bacteria become active and they produce the toxin and you consume garlic and you get toxin |
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botulinum toxin |
-therapeutically -sometimes headache and migraines eased by botox -chronic anal fissure |
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E.Coli 0157:H7 |
-usually harmless -cooking proteins at high temp gives rise to amines and carcinogens but don't want to overcook it but don't want pink inside |
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sprout |
-can be contaminated by many bacteria including E.coli and salmonella -sprouts are prone to contamination because grown in a high moisture environment and prone to bacteria contamination. bacteria loves moisture |
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hepatitis A |
-flu like symptoms, diarrhea and jaundice (yellow) -don't eat raw meat...risky -hygiene is important |
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maillard reaction |
-certain temperature, carb+protein combination makes it loses water -not harmful -acrylamide are formed during toasting |
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meats cooked |
-loss of water, dehydration -water is lost OH group adjacent to H which makes more changes -it causes PAH -carcinogenic -heterocyclic amine that are flat that interact with DNA by intercalation slipping into slots that DNA provides |
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bread |
-CO2 rise up or use yeast to ferment -bretman has a receipe for great bread and no kneading needed like baguette -C6H12O6 ethanol > CO2 + ethanol |
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baking soda |
-sodium bicarbonate -NaHCO3- -HCl will combine with OH, form water when you put sodium bicarbonate in presence of acid -get water and CO2 |
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baking powder |
-monocalcium phosphate (acid) -self rising cake flour: calcium phosphate monobasic (an acid) and sodium bicarbonate |
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sodium bicarbonate |
-emerald colour in peas; keep the green colour -porphyrin ring system in body, with side chains and magnesium ion in middle that is chlorophyll -when vegetables are heated, acids are given, change takes place, Mg is replaced by 2H ion. This is proteoprophyrin. It is another a green colour |
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boiling peas, adding sodium bicarbonate |
-normal emerald colour |
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frothing |
giving CO2 off |
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ripping of peppers |
-anthocyanins > red -chlorophyll > green -red takes over and masks the green -same thing takes place in ripping of tomatoes with chemical of ethaline -chlorophyll is masked by anthocyanins |
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potato |
-high glycemic index -vit c b etc -in atkins diet revolution, it was sufficient to cause a lot of potatoes to go bad in storage |
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onions/garlic |
-eye irritant -sulphur containing compound that decomposes on heating -sulphur atom connecting to oxygen, we calculated that there is a molecule that can exist and might inject an elemental sulfur atom |
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garlic |
-sulphur prevails in those compounds -many compounds that have been found in onions and garlic that contain sulfur bound to carbon -these contribute to the flavour and likely health properties of these foods |
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eggs |
-yolk: 50% water, 31%fat, 16%protein solidifies at 71 degrees -white: 88% water, 0%fat, 12%protein solidifies at 63 degrees -takes more time to solidify the yolk because of the fat content |
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white protein |
-translucent initially and light can pass through -when heated up, water is released, irreversibly protein is denatured so light is no longer |
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boiling eggs |
-overcooked, can be browned/greenish -iron in egg not a lot but enough when FeS is distilled out and comes to surface of yolk and reacts with iron Fe + H2S > FeS (no real loss of nutrients and not toxic) |
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Lecithin |
-in egg yolk -emulsifier -oil and water do not mix, so oil stand on top of water -an essense of mayo is mixing of oil and water by use of lecithin -oil and vinegar salad dressing, it is used in this scenario as well -water side is polar and oil end is non-polar -we have units of fat -emulsion |
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meat |
-highly favoured -temperature matters as a good deal - 38 C, colour is red, fiber starts to uncoil -40 C, bacteria start to die, you get pink colour, fiber tends to coagulate, collagen is more dissolved -82 C, colour is brown, denser association with fiber and the collagen starts to dissolve more, need to cook meat that has a lot of fat and collagen in it for a longer period to soften the meat. You need to keep the high cut priced meat in the middle range to keep pinkness and tnederness |
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transglutaminase |
-meat glue -an enzyme that combines two pieces of amino acids that are on protein chains together -called Activa |
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induction stove |
-high current, low voltage -this field induces an electric current in the ferromagnetic pot -you can control the temperature within 4-5 C |
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Utensil material |
-chemically unreactive -conduct heat evenly -silver, copper (conduct heat well), iron (standard, youll get extra iron), stainless steel (conduct heat well but stick quite a bit -aluminum (frying pan), ceramics (transfers heat really well), teflon (that does not stick with anything from food to pan) -all clad (stainless steel / copper/ aluminum) > heavier pan and fry up potatoes much faster |
