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24 Cards in this Set
- Front
- Back
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what is the definition of food?
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Any substance, whether
processed, semi‐processed or raw, which is intended for human consumption, and includesdrink chewinggumandincludes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. |
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what is the definition of quality?
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–Degree to which a set of
inherent characteristic fulfills requirements |
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food quality?
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he totality of features
and characteristics of a product that bear on its ability to satisfy stated or implied needs |
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• Food safety as part of food
quality |
A food that does not conform
to the food safety i t t ti ll Food quality requirements automatically does not conform to the food quality requirements. – A food can conform to the food safety requirements, but not conform to the other quality requirements. Food safety |
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what is food safety?
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ssurancethat food will
notcause harmto the consumer when it is prepared and/or eaten according to its intended use. –Foodborne illness |
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Common characteristics of food quality
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Food adulteration
– Mislabeling Harm of adulteration and/or mislabeling– Harm of adulteration and/or mislabeling – How to assure food safety? – Foodborne hazards – Driving force of the increase of food safety testing |
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Chemical food hazards
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zards from natural origins
– Naturally occurring harmful compounds – Food allergens (later) 2) Hazards produced during food processing, storage, andpreparationand preparation – Food additives – Chemical residues 3) Hazards resulting from environmental, industrial, and agricultural contaminants – Agricultural residues – Industrial contaminants – Prohibited chemicals |
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Hazards from natural origins
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Naturally occurring harmful compounds
– Foods contain as their normalor inherentcomponents naturally occurring substances that can be harmful if they are present in excess of certain levels. |
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Four categories of mushroom toxins
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Neurotoxins
– Cause neurological symptoms such as profuse sweating, hallucinations, depression, spastic colon, excitement, convulsions, and coma. • Protoplasmic poisons – Cause generalized destruction of cells, which is followed by organ failure. G t i t ti li it t• Gastrointestinal irritants – Produce rapid, transient nausea, abdominal cramping, vomiting, and diarrhea. • Disulfiram‐like toxins – Usually nontoxic and produce no symptoms. However, if alcohol is consumed within 72 hours after eating them, they may produce vomiting, nausea, headache, flushing, and cardiovascular disturbances. These symptoms are of short du2 to 3 hours Chlorophyllum molybdites |
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Pyrrolizidine alkaloids poisoning
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Symptoms
– Hepatotoxic: moderate to severe liver damage – Gastrointestinal symptoms are usually the first sign, and consist predominantly of abdominal pain with vomiting and the development of ascites. – Death may ensue from 2 weeks to more than 2 years after poisoning, but patients may recover almost completely if the alkaloid intake is discontinued and the liver damage has not been too severe. |
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Direct additives
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alt (NaCl)
–Although both sodium and chloride ions are important in physiological processes, excess sodium has been implicated in the direct development of hypertensionor in the increase of h t i thti i t d ithhypertension that is associated with aging. –Toxicity • LD50(rat, orl): 3000 mg/kg –FDA guidelines for salt intake: 2,400 mg sodiumper day is contained in 6 grams of salt |
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Indirect additives
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Plastics
–Residual plastic monomers • Vinyl chloride: long latent period for tumor development • Acrylonitrileandstyrene:Acrylonitrile and styrene: mutagen • Melamine –Plasticizers • Phthalic acid esters: carcinogens |
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Chemical residues
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• In food processing operations,
some chemical compounds that are not permitted substances in food are used during certain operations and caremustbetakentopreventcare must be taken to prevent unintentional contamination. –These substances include chemical compounds used for cleaning and sanitizing food contact surfaces of processing, handling, and storage equipment, and for lubricating certain parts of food processing equipment. |
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acrylamide
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• Structure: C3H5NO
• Neurotoxicantand potential human carcinogen –First report, Sweden, April 2002 • Found in a wide range of foods, including dietary g , g y staples • Formed through traditional cooking methods –During high‐temperature cooking processes, such as frying, roasting, and baking –Formed from nutrients in food • Asparagine and reducing sugars |
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types of environmental contaminants?
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i. Industrial contaminants
ii. Agricultural residues |
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types of industrial contaminants
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Organochlorine compounds
– Polychlorinated biphenyls (PCBs) (later) H t l• Heavy metals – Lead – Mercury (later) |
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what are agricultural residues?
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A group of residual
chemical or biochemical substances found in foods and are directly attributabletocertainattributable to certain substances that have been approved for use in the production of crops and livestock for food. |
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Pesticide residue limits (pesticide
tolerances) on food |
Inspectors from the Food and Drug
Administration (FDA) and the United States Department of Agriculture (USDA) monitor food in interstate commerce to ensure that these limits are not exceeded. he Environmental Protection Agency (EPA) sets limits on how much of a pesticide residue can remain on food and feed products, or commodities. |
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Prohibited chemicals
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No chemical substance is permitted for
use in a food unless it meets all of the requirements that are covered in the applicable food laws and regulations.pp g |
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melamine levels permissible in food
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Specific migration limit: 30
mg/kg food can cause kidney failure |
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Why did they adulterate food/feed
with melamine? |
Economic fraud
–To increase crude protein content • The nitrogen content in milk –Kjeldahl method • Crudeproteinoverevaluatesthe• Crude protein over evaluates the amount of protein in milk because it includes non‐protein nitrogen. |
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physical food hazards
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Any foreign objects found in
food that may contaminate it. –harvesting or some phase of manufacturing –intrinsic to the food, such as bones in fish, pits in fruits, eggshells andinsectsorinsecteggshells, and insects or insect parts • Physical contaminants may pose both a safety risk and a risk of perceived degradation of quality. • Affect only a small number of consumers |
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definition of biological food hazards
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Foodborne biological
hazards are living organismsor organic materialthat include bacteria, molds, viruses, and parasites. |
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types of biological food hazards
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1. Bacteria
–One‐celled microorganisms in air, soil, water, and/or organic matter. 2. Parasite –OrganismsthatliveonorwithinanotherorganismattheOrganisms that live on or within another organism at the host’s expense without any useful return. 3. Virus –An infectious microorganism consisting of either RNA or DNA that reproduces only in living cells. 4. Mold –A fungus (a plant that lacks chlorophyll) that produces a furry growth on organic matter. |
