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59 Cards in this Set
- Front
- Back
What are the 3 types of food contamination? |
radiological, microbiological and chemical |
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What are 2 inherent food contaminants? |
Mycotoxins (aflatoxin, ochratoxin) and heavy metals |
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What are 2 process related food contaminants? |
Solvents (hexane, ethanol), heat formed toxicants (acrylamide) |
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What are 2 economic adulterants? |
replacements (melamine), additions (Venetian red) |
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Where do chemical naturally occur? |
soil, fungal contamination, algal contamination, industrial pollution, agriculture and veterinary practices, food processing and packaging |
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What is JECFA? |
Joint Expert Committee on Food Additives and Contaminants |
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What is JMPR? |
Joint Meeting on Pesticides and Residues |
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Who is responsible for toxicological assessment? |
JECFA and JMPR |
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What are the 2 additives relevant to food safety? |
food additives, food flavourings |
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What 6 contaminants are relevant to food safety? |
Microbial toxins, plant toxins, process contaminants, environmental contaminants, food contact materials and naturally occurring contaminants |
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What 3 residues are relevant to food safety? |
pesticide residues, veterinary drug residues, processing aids |
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What is an additive? |
legal substance intentionally added to food to enhance quality, shelf-life, flavour, safety. Added during manufacture, processing, preparation, treatment, packaging, transport or storage. Become component of food |
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What are the 2 types of contaminant? |
natural or anthropogenic |
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What 2 ways are contaminants added to food? |
intentionally or not intentionally |
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What is residue? |
Remnants of substances intentionally added to foods. Usually pesticides, veterinary drugs and agrochemicals |
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What are MRLs? |
Maximum Residue Levels: upper legal conc level in food or feed to ensure lowest possible consumer exposure |
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What are ADIs? |
Acceptable daily intake: intake that causes no adverse affect taken daily for a lifetime (mg/kg) |
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What are TWIs? |
Tolerable weekly intake: permissible weekly exposure to contaminants unavoidably associated with otherwise wholesome and nutritious foods |
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What are MTDIs? |
Maximum tolerable daily intake: food contaminants not known to accumulate in body including tin, arsenic and styrene |
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What are NOAELs? |
No observed adverse effect level: greatest conc of agent that causes no detectable alteration of morphology, functional capacity, growth development or lifespan of target |
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What are NOAELs used to calculate? |
ADI |
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What are LOAELs? |
Lowest conc that there are biologically significant increases in frequency or severity |
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What is a irreducible level? |
applies to potent carcinogens including mycotoxins, conc of substance which can't eliminated from food without discarding food |
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What does ALARA mean? |
As low as reasonably possible: levels of contaminant should always maintain as low as possible |
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How are ADIs calculated? |
NOAEL X Safety Factor 1 (animals to human factor) X Safety Factor 2 (human variation) = ADI |
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What is risk the product of? |
Hazard and exposure |
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What are pesticides? |
chemicals used to control harmful or undesired organisms or plants or to regulate growth of plants as crop protection agents |
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Why can pesticides be toxic to humans? |
biochemical pathways are common across species |
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What are the 2 classes of human exposure? |
Acute (immediate) and chronic (effect over lifespan) |
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What does severity of human exposure depend on? |
dose |
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What are the 3 toxic effects pesticides can have on humans? |
enzyme inhibition, endocrine disruption, carcinogenic action |
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What are the 6 types of pesticides? |
insecticides, herbicides, fungicides, rodenticides, molluscides, plant growth regulators |
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What is the control of pesticides based on in Europe? |
Council Directive No.: 91/414/EEC |
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What are the 4 types of veterinary drugs? |
antibacterial compounds, hormones, antiparasitic/antihelminthic drugs and anti-inflammatory drugs |
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How are proposed pesticides evaluated? |
Based on a dossier compiled by manufacturer, if passed: placed on positive list with associated MRL |
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Where are drug residues found in animals? |
major organs, musceles and body fluids |
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Where are antibacterial drug residues found in animals? |
Kidney, liver and muscle |
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Where are hormone residues found in animals? |
liver |
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What 6 antibacterial compounds are used on animals? |
Aminoglycosides, B-lactams, fluroquinones, macrolides, sulfonamides, tetracyclines |
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What 3 hormone drugs are used on animals? |
B-agonists, steroids, thyrostat |
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What is food intoxication? |
toxin absorbed directly into bloodstream via intestine |
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What causes food poisoning? |
ingestion of preformed toxins in food, resulting from growth of bacteria, fungi or algae |
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What are the 4 main types of natural microbial toxins? |
mycotoxins, phycotoxins, biogenic amines and bacterial toxins |
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What causes mycotoxins? |
metabolism of fungi |
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What are sources of phycotoxins? |
algal toxins: seafood especially molluscan shellfish |
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What produces bacterial toxins? |
Bacillus cereus |
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What 3 symptoms do mycotoxins cause? |
carcinogens, mutagens and estrogens |
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What do mycotoxins cause in non-industrialised countries? |
increased morbidity and mortality in children, due to suppression of immune systems and consequent increased susceptibility to disease |
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What 3 fungi make mycotoxins? |
Aspergillus, fusarium and penicillium |
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Which 2 fungi can grow at low aw? |
Aspergillus and penicillium |
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Low aw growing fungi cause post-harvest spoilage of which foods? |
cereals, nuts and spices |
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What fusarium? |
plant pathogen, produces mycotoxins pre-harvest |
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What 2 things are involved in illness associated with seafood? |
finfish (biogenic amines) and molluscan shellfish (phycotoxin) |
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What is the main risk factor of seafood related illness? |
consumption of raw fish |
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What are the 4 symptoms of toxic shellfish consumption? |
mild diarrhea, vomiting, memory, paralysis and death |
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What 4 food poisonings are associated with toxic marine algae? |
paralytic shellfish poisoning (PSP), diarrhetic shellfish poisoning (DSP), amnestic shellfish poisoning (ASP), azaspiracid poisoning (AZP) |
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What are the 4 food poisonings associated with finfish? |
ciguatera poisoning, puffer fish poisoning, scrombroid or histamine poisoning |
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How are toxic fish distinguished? |
impossible |
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Cooking removes which toxins? |
most toxins not removed by cooking |