Nutrition Test 3

Generally Recognized As Safe (GRAS) List

A list, established by the U.S. FDA, of food additives long in use and believed to be safe.

Canning

A method of preserving food by killing all microorganisms present in the food and then sealing out air. The food, container, and lid are heated until sterile; as the food cools, the lid makes an airtight seal, preventing contamination.

Drying

A method of preserving food by removing sufficient water from the food to inhibit microbial growth.

HACCP-Hazard Analysis and Critical Control Points (1)

A critical aspect of HACCP is GMP In Canada, all commercial meat production must have HACCP certification. Other foods may have it, but it is not necessary. However, most big companies have it.

GMP Guiding Principles

1. Hygiene 2. Product 3. Equipment Containers and Utensils 4. Premises 5. Personal Conduct

Food Allergies (3)

30-40 years ago, people did not eat as much processed foods as they do today. With the advancement of the food industry, we are making products that contain a lot of processed ingredients. This is done to make improvements in the food.

Sulphites

Are allowed, but some people have sensitivity.

Food Allergies (Food Allergies versus Intolerance)

Are an immune response to a foreign substance that enters the bloodstream and produces chemical reactions in the body through histamine production. It happens because of incomplete proteins entering the digestion

Supper, Meat, Room, Perfect

After ______, it is important to ensure that the ____ is put back in that refrigerator. Do not leave it on the counter at ____ temperature for extended periods because this is the _______ temperature for microbes to grow.

Processed Food at Home (2)

Also, when we cook starchy food, heating starts at high temperatures with dry heat creating eclemates which is a carcinogen. Dioxzone is in our environment when we burn waste, which is also toxic. There are things that the government cannot control because it's at the home level.

Baking, Raw, Risk, Thaw, 75

Also, with ______, people tend to eat the cookie dough for the cake dough. Do not do that because of the ___ eggs. Doing so would ____ salmonella poisoning. When you buy cookie dough, as you ____ the dough there could be salmonella in them that would start to grow when ____ing. Therefore, be careful not to eat that ___ batter. Cooking needs an internal temperature of __°C.

Hazard

Anything that has potential to cause harm.

Contaminants

Are accidentally put into foods or can be put in at certain levels. The residue that is allowed on food is closely regulated and this has been determined by scientific tests. If the residue exceeds this amount, then the food seller will be fined and investigated.

Nitrites

Are added to meat so that the color stays red and the product has flavor.

"Super weeds"

Are at risk of developing. These are weeds that did not get killed by the current practices. A way to prevent superweeds from developing is creating a buffer zone around the farming area. There is no link between genetically modified crops and cancer for genetically modified crops and increase in allergies.

Tests

Are done to determine what can do harm to the body. There are certain chemicals called food additives that are intentionally added, for example coloring which can only be added to certain foods and in certain qualities, or contaminants that are not intentionally added.

Animal growth hormones

Are more regulated in Canada than in the US. People fear that if animal growth hormones are present in our food it will affect us in the same way that if it affects animals by making people gain weight, however, this is not the case. The same growth hormone will not be affected for humans as it would be effective for animals. However, the animal growth hormones will still have an effect on us. This is because it may make us insulin sensitive which is a theory that the professor does not agree with. The professor does not think we will become insulin sensitive.

Prescription, Elderly, Unnecessarily, Delicate

As we are constantly exposed to antibiotics with meat, and not following ____________ times as suggested, and because we are over prescribed antibiotics, we can develop antibiotic resistance which can result in us being _______ and antibiotics no longer working. This is a real concern. Therefore, we need to make sure we don't ____________ take antibiotics and reduce our antibiotic consumption in food. However, farmers need to use them because of overcrowded spaces for animals, so this is a ________ balance.

Hazards, Risk, Factors

Both _______ and risks are taken together to determine how much ____ is involved. It is important to think about various factors of ________ to evaluate its value and ____.

Mercury

Can be found in some seafood, however in very small levels. Water's pollution affects fish by being absorbed in their fins, gills and liver. The liver filters the mercury. Mercury is harmful, but fish usually have very small amounts of mercury.

Listeriosis- Listeriosis Monocytogenes

Can grow at refrigerated temperatures which is most seen with lunch meats. Therefore, it is important to adhere to and read the expiration date which is based on how many microorganisms will be present by the stated date. Adhering to the date can prevent illness. Elderly people are most likely to get sick with these types of things. Make sure to keep meat and vegetables separate in the refrigerator because these microorganisms can cause harm.

Ranking Difference Test

Compare how to differentiate our samples with a reference sample.

HACCP-Hazard Analysis and Critical Control Points (4)

Critical control points need to be monitored, and the corrective actions need to be followed as well to ensure effectiveness. This is validation, and it is very important.

What Pesticide is no longer allowed to be used?

DDT

Microorganisms, Safe

Disease causing _____________ don't have a smell or taste, yet they are toxic. Not smelling bad doesn't equate being ____ to consume.

Local Authority

Do a lot of inspections for small businesses

PHAC

Do a lot of surveillance for disease prevalence and outbreaks

Personal Conduct

Do not lean on counters or horseplay in the kitchen area

Provincial Government

Enforces government laws

Job competence

Ensures people working our competent and properly trained.

Product

Ensuring that products are received and stored properly and that people from whom you purchase products from also have safe products for sale which would include safe transportation. Soon regulations are including farmers in ensuring that who you are buying produce from are safe as well. Farmers are now in the new definition of food processing.

Hygiene

Ensuring that proper hand washing techniques and sanitation are being used and that the people working do not wear jewelry. Sanitizer is not a substitute for handwashing.

How does Europe feel about growth hormones in food?

Europe does not allow any animal growth hormones at all.

22, Infections, 4, India, Doctor

Every year there are __ million reported deaths around the world. Food __________ usually go unreported, and there is a lot of uncertainty with this data. In Canada, there are _-8 million cases. In _____, the number is incredibly larger because of the high degree of poverty and population density, but people only see a ______ if it's extreme so there's no way to know.

GMP-Good Manufacturing Practices (1)

Everything needs to be on a written procedure to ensure the person working follows protocols. Everything needs to be documented and the person needs to be properly trained. Validating work is necessary to ensure procedures do what they need to do.

Genetically modified foods (2)

Farmers created crossed seeds to have better characteristics. In this process, they would attempt to modify the seeds through cross-breeding left to chance, and this was occurring several decades ago. This is a very slow process.

Rating Difference Tests

Finding difference from reference sample and ranking difference

Vomiting, Slowly, Doctor

First aid for ________ and diarrhea is water with electrolytes (they can be bought separately) or water with salt which must be drank very _______ to avoid expelling it due to the body's sensitivity. If it persists for 24 hours, the person must see a doctor because it could require antibiotics.

Organic Foods- Benefits or Drawbacks? (3)

Five years ago, organic food used to cost 50 to 100% more than non-organic food, but these days there is about a 30% price increase. The difference is that we are that the demand is much bigger than it was five years ago. The organic food market is growing exponentially, which will continue to reduce the costs to consumers of organic food. Another consideration is that organic food has less of an ability to be transferable because of the lack of preservatives.

Long, 33, Susceptible, Water, Potassium, Ultimate

Food poisoning can also result in ____-term diseases and death. Everyday __,000 kids die from malnutrition. These kids have weak immune systems making them more __________ to severe diarrhea and vomiting which results in loss of too much _____ and electrolytes. If too much ________ is lost, the blood pressure lowers and the heart stops beating. The ________ cause of death is diarrhea and vomiting.

GMP-Good Manufacturing Practices (3)

Food safety is also a concern. Nutritional properties importance is increased with more concern for nutritional possession. We define how sweet, salty, or crunchy the food should be with nutritional properties such as sodium content. Throughout GMP we want to ensure that we are given the quality that we want to achieve. These days companies care about quality assurance rather than quality control which goes beyond minimum standards and with the desire to satisfy the customer's satisfaction. This requires checking with process operation, machine functions, etc.. There are several considerations, and it is the city that does that for safety standards, but often companies have their own audit systems as well.

Physical Hazard

For example - finding staples or needles in a food product.

Chemical Hazard

For example, cleaning products that are used on a counter top or pesticides

Food from an unsafe source

For example, samosas that are sold at the University have potatoes in it that can be left at room temperature for longer period of time. This would not be safe if it is outside for four hours.

Proteins, Adding, Omega, Scare, Create

Genes carry the specific code for specialized _______. Transgenic involves ______ genes from one product into another product. For example, adding _____ threes from fish into tomatoes to enhance their nutritional elements. These types of foods _____ people because they think that the taste, smell, or feel will be altered or that it is unnatural for people to _______ these products.

Golden Rice

Genetically modified foods do not need their presence to be indicated on the product, but it needs to be government approved. There are a few examples of genetically modified food being used effectively; _______ ____-Rice that is enriched with beta-carotene. Huge population around the world does not have enough Vitamin A available. Therefore the poor people within these countries cannot access it. A lot of poor people suffer from Vitamin A deficiency which can lead to blindness. Every year 200,000 people go blind from this deficiency. Enriching the rice provides those poor people to have the nutrients they need. However, activists oppose this from fear.

Preference test

Given 2 samples and people asked which one they like the most and the person puts the products in order of preference.

Ranking Test

Given more than two samples and ranked in increasing or decreasing order of ranking of various items. The order is ranked from most to least for example.

Agencies, Inspected, Manufactured, Testing, Production

Government ________ have good manufacturing practice that shows they follow these guidelines and can be _________ at any time. This process ensures food is ____________ properly. It started off with doing drug manufacturing ________ and it has become now a part of food __________.

HACCP-Hazard Analysis and Critical Control Points (2)

HACCP is a preventative measure for hazards. It is more action oriented then GMP. GMP is passive. HACCP makes sure that the product is not past ensuring quality control. Each step analyzes what can go wrong and it is a very pessimistic view to prevent anything unwanted come contaminating the food. This is essentially assessing the potential hazards.

Food Safety in Canada

Health Canada is the umbrella organization with various regulating bodies, and it makes guiding principles and policies for food safety. They make laws, and one of the major laws is the Food and Drug Act. Standardized foods have listed details of what is allowed to be included.

Slaughtered, Regulations, Testing, Violation, Meats

If antibiotics are given, the animal cannot be ___________ for a few days to ensure that antibiotic is already cleared out of the animal's system. If farmers follow these _________ and there shouldn't be antibiotics in the food. However, after undergoing _______, it was found that 2% of animals had antibiotics in their system because the farmers did not follow the rules. The punishment for _________ is a fine and this process makes food saver. Canada has one of the safest ______ in the world.

Raw, Cook, Problem, Microbes

If barbecuing some people may bring out the ___ meat on a plate then ____ the meat and put it back on the same plate. That is a common _______ that can cause food poisoning due to the _________ still being on the same plate.

Fast, Backwards, Toxic, Diarrhea

If food is moving too ____ then the food goes to the small intestine. Once in the small intestine, it won't go _________ and the small intestine cells may be aware of something _____ and it will speed up the movement process and flood the area with _____ where it is released as diarrhea.

Food, Exposure, Resistance

If the antibiotic is coming from ____, it is coming in small doses. A lot of bacteria will be killed but the ones left because of repeated ________ to antibiotics will become resistant in the long run. Then the antibiotic you need to take do not work because of the __________ that has developed in the body. In the US, the CDC's number one concern is antibiotic ___________.

Harmful, Toxins, Hypothalamus, Esophagus, Water

If we consume food that contains ________ substances, we may vomit or have diarrhea when we have _______ to expel from the body. If recognized as toxic, the ___________ will be notified from the body and the wall between the ________ and the stomach can open and body fluids combined with _____ will be vomited.

Hot, Lower, Smaller

If you put large quantities of ___ food into the fridge, it can _____ the temperature of the fridge, therefore, to avoid _____ing the temperature you can put the meat into _______ containers.

How does Europe feel about GMOs?

In Europe, it is mandatory to label all GMO food, but this is not the case yet in Canada.

Nestle, Convenience, Prohibit, Results, Lead

In India, ______ had a product for noodles. A food inspector saw a package of noodles at a __________ store, and when he read the package it said no MSG, and he was surprised because India doesn't have laws that ________ MSG and it's typically used with noodles, so he had it tested. When the _______ come back, it had high levels of MSG and high levels of ____.

Food Allergies (4)

Ingredient lists are now so long where it is very likely to have a product in it that is unexpected. It seems like people with allergies are increasing because of the prevalence of people having allergic reactions. However, this is not true. The episode of allergic reactions are increasing due to the increased exposure to allergens in processed foods since processed foods are eaten at much higher frequencies then they were in the past.

CFIA (Canadian food inspection agency)

Is a local authority for inspections. For example, they inspect small restaurants. If they find something wrong, they can shut down the restaurant. Any food that is imported or exported comes under the Food and Safety for Canadians Act. That's a new law. Federal governments responsibility is policies and laws.

Descriptive Tests

Is also analytical. Needs extensive training to measure profile of particular product. For example, color profile, shape profile of particular product etc. This usually involves a panel of at least 10 people. The people assess the product and can evaluate the qualities, for example, they can comment that the product is too grainy. Then they define what exactly is grainy and the other members can determine how much they believe the same statement about the product. This typically takes 2 months to get the results and it gives more information than other types of testing.

Risk

Is defined as being based on the likelihood of the product causing harm and how much harm it can cause. For example, risk of walking into the classroom and the ceiling falling on your head. This example has a very low probability. The hazard is how much harm can it cause. For example, with choking or contamination hazards with foods.

Solanine Toxin

Is in potatoes. It is the green part have a potato that can also be a toxic substance therefore it must be removed.

Food Intolerance (Food Allergies versus Intolerance)

Is not an allergy. It is an upset stomach and digestive track where the product did not into the bloodstream. For example, lactose intolerance producing gas.

Bacillusceus gastroenteritis

Is the most common cause of gastrointestinal upset. Most often it occurs because of rice. The rice cannot sit on a buffet table for long period of time. Sometimes the people who work at the restaurant top up the rice rather than replace it, but food shouldn't sit for more than two hours. This illness is often regarded as "fried rice syndrome", but it can occur with any starchy food.

Botulism: Clostridium Botulinum

Is the most notorious toxin that becomes toxic in anaerobic conditions. This is extremely toxic and it is spore forming. Herbs in oil that are made it home can have it. Therefore, purchasing herds already infused in oil is recommended.

Beefsteak can be medium rare since external temperature kills the bacteria but would you eat a burger medium done?

No. This is because when you grind the meat, the microbes will be throughout the whole patty making it essential to be cooked properly. Ground meat needs to be cooked immediately and thoroughly.

Poor personal hygiene

It is not a good idea to use towels to dry dishes because of the chance of bacteria spreading. Therefore, it is better to let them air dry.

GMP-Good Manufacturing Practices (2)

Job competenc The whole idea of GMP is to prevent cross-contamination. This guides all procedures. Quality control it's also very important, and it is defined in safety and sensory properties (feel, look, taste).

Antibiotics

Kill bacteria, but not the viruses. They use them with animals because these animals are raised in very crowded spaces. If one animal gets infected, then it will spread easily throughout the rest of the animals. As a precaution, a lot of farmers use proactive methods through giving those animals antibiotics. The antibiotics that are given to animals are similar to the type that humans use and have the same impact on the body. The problem with this is that bacteria can become resistant.

Contaminated equipment

Knives and cutting boards for meat and vegetables needs to ensure to be washed thoroughly between handling these items. Also, make sure that barbecue plates are not facilitating cross contamination.

Parasites

May be present. They are fecal based which is caused by not washing hands properly after restroom use or parasites may come from the water. If the food is not cooked properly, the parasites start to grow which can create tape worms that can result in the person having iron deficiency.

Analytical Tests

Measure something for example, sweetness or bitterness etc. The assessments have nothing to do with people's feelings.

Long, Close, Entering, Low, Traps, Containers

Mice will try to hide from predators ____-grassed edges that can camouflage their location. These areas are typically _____ to doors. Therefore, it is important to ensure mice prevention from ________ the premises. You can do this by cutting grass ___ around the door areas. Also, if it is an issue; then mouse _____ should be used. The food industry needs to wash cans before opening them because these __________ could be animal fecal matter.

Biological Hazard

Microorganisms and parasites directly harming us or with toxin production

4.5, 6-7, Yeast, Oxygen, Room, 50

Microorganisms need water and pH above _._. The optimal pH is _-_. Fungi, _____, and molds can survive wider range levels of temperature. They also need availability of ______, but some can grow in anaerobic environments. Bacteria can grow well at ____ temperature, but it can also grow at a considerable rate at a lower temperature. Some bacteria can survive at very high temperatures, optimally higher than __°C will grow some bacteria much faster.

How many injuries occur through the handling of food at home?

More than 50% of injuries occur through how we handle food at home.

Contaminants

Need to be controlled more, they are not allowable but used in various stages. They also have a maximum residence level. For example, Apples in Super store have maximum level of products used in farming.

Premises

Needs to be cleaned and monitored. Walls need that the covering cannot chip off, and light bulbs cannot shatter to prevent food contamination with shards of glass. In precaution, the protective covering is used with the lightbulbs.

Food Intolerance

People with food intolerance may get an upset stomach. Gluten intolerance, also known as celiac disease, occurs with the wheat proteins. In the digestive system, it causes digestive cells to attack themselves.

HACCP-Hazard Analysis and Critical Control Points (3)

Not all hazards have significant risk. They need to be assessed on probability and potential harm. There needs to be an identification to create critical control points to prevent hazards from happening before moving to the next level of production. It needs to be a reasonable number such as five points rather than 100 so that food processing is not too slow. An example can be checking levels of antibiotics in the milk production. This prevents levels from being too high in processing which can prevent a disease disaster.

Food Allergens: Myths and Facts

Not all reactions are food allergies because some are food sensitivities for food intolerances. For example, MSG is not an allergen; it is a sensitivity. If someone has an allergy as a child, they might outgrow it, but the best strategy is to stay away from the product. A lot of children are allergic to cow's milk and get rashes with milk consumption, but a lot of these children grow out of this allergy. It is not true that you can develop allergies only as a child, you can also develop them as an adult.

Natural Toxins

Not everything in nature it is safe, for example, mushroom picking. Toxins by fungi are called micotoxins. Moldy cheese may have micotoxins but even if part of the cheese is moldy, the rest may be saved if it is hard cheese, however, soft cheese is more likely to be toxic because the toxins can seep into the cheese. This can also happen with bread. Cooking not destroy the toxins that fungi will produce.

Genetically modified foods (3)

Now scientists can go inside of the cell to change the genetic material. One technique is using a specialized gun to blast the modification into the cell. Another method is cutting and pasting the alterations directly into the gene. Genetic engineering is defined as directly working with the gene to replace or add genetic alterations.

Genetic Engineering

Offers technology that can be using a variety of ways such as improving nutritional health and people, therefore, allowing labeling might be a good idea to give customers the choice of whether or not they want to eat genetically modified foods. Another consideration is reducing the monopolization. How to use the technology needs to be regulated more efficiently.

Organic Foods- Benefits or Drawbacks? (2)

One benefit for organic foods is environmental protection. One drawback is that it is expensive because of the reduced yield. There is an increased likelihood that the food can be attacked by diseases.

Uncrowded, Regulations, Criticized, Present

One solution is growing animals in __________ spaces, for example, free range chickens. In 2014, Steven Harper made new ___________ in which farmers cannot use antibiotics unless they have a veterinarian prescription. Steven Harper was ___________ because the scientist did not like him have to time. Now veterinary doctors need to be shown by farmers whether or not a need for antibiotics is ________ before they get her prescriptions.

Descriptive Test

Participant needs to go through long training sessions such as 30 minutes sessions for over ten weeks in duration. The participant is trained to develop specialized attributes of taste.

Resistant, Genetic, Weeds, Harmful, Loss, Destroying

Plants that have been developed that is _________ to herbicides-some products that are sprayed on plants will kill everything but if you have a vegetable garden which _______ and modified vegetables they are resistant to herbicides and the spray will kill _____ without harming the vegetables. This is an easy solution, but it may be _______ to the environment. It might be that the person oversprays or that it can result in a ____ of biodiversity. Losing biodiversity could lead to famines and __________ plants that could help us.

Plant hormones

Promote the growth of plants to have bigger vegetables and fruits. There is a list of which hormones are allowed with health Canada.

Proper Food Handling (1)

Putting food in a cold room does not guarantee it will be cool within that time. Therefore, transfer it to shallow containers, so it cools down faster and stores high in the refrigeration unit to prevent food about it from being heated. Sometimes ice baths maybe be required to bring temperature below 21°C into hours.

HACCP-Hazard Analysis and Critical Control Points (5)

Records are the most important and often forgotten processes. Without recording there is no record has how effective the measure taken was.

Smell, Refrigerated, Food, Danger

Remember that most microorganisms do not leave a _____ or taste therefore within two hours after taking the meat out, it should be ____________. Between 4 to 6 hours of the ____ left out of the fridge is the time which can be called the ______ zone.

Superbugs, Penicillin, Generation, Pharmaceutical

Scientists know that there are _________ in which we don't have any antibiotics to fight. The first antibiotic was __________ and now __________ does not work. Then the next __________ of antibiotic was used, then the next. These days it is not lucrative for _______________ companies to come up with new antibiotics for the small population that has antibiotic resistance, so they slowed down producing the next __________s of antibiotics.

Antibiotic, Breed, Symptoms

Since people generally take an ___________ from 1 to 3 days, or until they feel better, it creates a big problem because only 98% of the bacteria is killed. The bacteria that is remaining will be difficult to kill because it is a stronger _____ of bacteria and it will grow rapidly. When ________ reappear with the patient the next step is that a stronger __________ needs to be used because the first type of __________ is no longer effective.

GRAS (Generally Regarded as Safe)

Some additives can be ____ because we have been consuming them for hundreds of years, for example salt and sugar.

Hemorrhagic Colis- Escherichia Coli

Some strains are good and create Vitamin K in our gut, but some strains are more harmful and can cause kidney failure. These bacteria are ones that cause diarrhea. If diarrhea medication is taken, it would have the opposite effect as the diarrhea medication intends. This medication would cause toxins to absorb faster. Therefore, if you are in the situation where the medication is having the opposite effect, it is important to go to the hospital. E. coli infection typically occurs with ground meat products because of the structure of the meat. These days it occurs largely with produce having contact with meat or manure. Therefore, make sure to wash vegetables thoroughly.

Minamata Disease

Sometimes fish maybe be exposed to and have Methyl Mercury. This is very harmful. The poison can be fatal. It was first identified in Japan in a town called Minamata. In the mid 1960s, too many people died in this town and that it was sudden. 46 people died. What was common between the people is that they caught fish from a nearby river. The fish were tested and found to have Methyl Mercury. Now when people consume Methyl Mercury it is called Minamata disease.

Arsenic

Sometimes there is arsenic used with chickens to make them any bigger

Food, Bacteria, Data

Sometimes when ____ falls on the ground, there is a 5-second rule that peoples us that allow them to eat it, but this doesn't affect the ________ which doesn't wait a few seconds. The collection of ____ is very difficult.

Acceptance test

Test conducted to determine if the requirements of a specification or contract are met. It may involve chemical tests, physical tests, or performance tests.

Proper Food Handling (2)

Thawing properly is very important. If food is put into the refrigerator, make sure that you leave a tray underneath so that the dripping liquid does not cross contaminate anything else in the fridge. A lot of restaurants have a scheme called 1st in and 1st out to ensure that food is not kept in the refrigerator and it is a good idea to put the date on food items in the fridge.

How does the USA feel about growth hormones in food?

The USA allows a lot of growth hormones.

Consumers, Safety

The _________ have an important role. Therefore, food ______ is everyone's responsibility. If one link does not do their job, then we risk food ______.

Toxin-mediated infection

The bacteria produces toxins in our bodies rather than in our food. It produces harm indirectly. Typically, it starts causing harm within 24 hours, but it can also take 2-3 days. Once it multiplies in the body, it will start causing symptoms.

What is the only industry in Canada allowed to use Growth Hormones?

The cattle industry in Canada are the only ones that are allowed to use growth hormones in beef production, however, animal growth hormones cannot be used in producing milk.

Testing, Illnesses, Safety

The government does a lot of _______ to ensure that the food industry follows regulations and there are punishments. The industry is very proactive in preventing _________ because of the bad publicity that a business could attract. They try to prevent this from happening through having their own food ______ programs.

Role, Storage, Health

The industry has an important ____ because lots of our food is produced by the industry. They need to make sure that food _______ and transportation do not risk consumer _______.

Bt Corn

The product on the corn is toxic to insects but not to humans. It is used to prevent insects from eating corn which is a prevalent problem in farming. This can help to increase yield, but it may also kill butterflies. The butterfly population is quickly diminishing so it can be harmful to the environment.

Food Allergies (2)

The regulations state that if the food contains any of the 12 allergens as ingredients or if there is a risk of contamination, it needs to be indicated on the label. For example, the label could say that it may contain trace amounts of peanuts.

Affective Tests

The test asks what the participants like/ don't like/ prefer/ hate

Proper Food Handling

The top five problems with food handling are as follows; 1. Poor personal hygiene 2. Improper storage temperature and time 3. Inadequate cooking 4. Contaminated equipment 5. Food from an unsafe source

Additives

There are a list of foods in which additives can be added and this requires special permission from health Canada.

Equipment Containers and Utensils

There are special guidelines for washing these items that require very high temperatures for proper sanitation in the cleaning process. Also, the frequency of cleaning of heavy machinery can be inspected. Therefore, it is regulated by the time and frequency of its use.

Maximum Allowable Level

There is a limit for each food additive, it is called the _______ ________ _____ which is also the NOAEL level. These levels show that it causes no harm at a certain level. It is also called the Margin of Safety.

Is there evidence that BHAs or BHTs can cause the body harm?

There is no evidence found with BHAs or BHTs causing the bodies hard.

Maintenance and repair

There needs to be a maintenance schedule to ensure machines are functioning correctly and avoid a disaster.

Food, Cooking, Spores, Shelf, Cooked

There was a case of ____ poisoning that occurred recently with people buying breaded chicken and not _______ the chicken thoroughly. Salmonella causes infection but does not have ______. Eggs on the _____ sometimes have salmonella. Eggs are generally ______ at low temperatures.

Contaminate, Cooked, Sunny, Cracking

Therefore, it is important not to ___________ the eggs inside with the outside shell and ensure that the eggs are ______ properly. For example, before cooking eggs _____ side up make sure to wash the egg shell thoroughly before ________ it.

GMP-Good Manufacturing Practices (4)

These are all precautionary methods to ensure food is processed safely.

MSG, Lab, Billion, Product, Business, Complaining

They asked Nestle why the food contained ___ and they denied it. Then they sent it to another ___ and had the same results. Nestle had to recall its product which made the company lose 1 ________ dollars. It took a year before consumers would try the ________ again. It was a tremendous loss of ________. Food recall happens when a hazard has been found or consumers are ___________, which is a huge loss.

Common, Vegetables, Washed

This activity is ______ and can cause significant harm. This also occurs on cutting boards by using the same board to cut ___________ and meat. It is important to ensure that the board is _______ thoroughly. In restaurants, they have two different sets of knives and cutting boards, one for meat and one for __________.

Shigellosis- Sheigllosis Bacteria

This causes diarrhea and it gets destroyed easily with high temperatures. It occurs a lot with poor hygiene and not washing hands after bathroom usage. Another consideration is that flies can contaminate food, therefore make sure food is covered.

Inadequate cooking

This occurs especially around Christmas and Thanksgiving with cooking turkeys because cooking these large amounts of meats takes a lot of time. Make sure you have a thermometer and that you know how to use it. Also, ensure that it is properly collaborated which is done by checking temperature with boiling water and ice-cold water. Make sure to insert the thermometer as deep as possible without touching the bone.

Food Allergies (1)

Typically occurs with not fully digested proteins. Immunoglobins will be involved, which create histamines. The reaction can be minor or severe. Can cause Life-threatening breathing obstruction when the tongue swells. 6% of self-reporting Canadians claim to have food allergies but it can be confused with intolerance or allergies can be unknown to the possessor.

Genetically modified foods (1)

We have been modifying our crops throughout a significant amount of history. For example, the wheat today looks nothing like it did historically because those wheat grains looked tiny and would be unsuitable for its current uses. It has been evolving for thousands of years.

Processed Food at Home (1)

When cooking on a barbecue we may let the meat turn black which is toxic because it contains carcinogens. This also occurs with smoking meat. When smoking meat, fat drips onto the fire and the toxins can make the meat toxic.

Frozen, Meat, 3, Receiver, Practices

When food is received, determining whether it is ______ upon receiving and following a storage protocol is essential. For example, ground ____. The internal temperature of must be below _°C. The ________ needs to take temperatures at different locations. This is part of food receiving _________.

Proteins, Broken, Rarely, Fatty, Water, Acidic

When microorganisms breakdown _________ the smell is distinct with purification. If carbohydrates are ______ down with decomposition, it causes fermentation. This is anaerobic and _______ harmful, but it can cause a smell. _____ acid decomposition happens which leads to rancidity. It takes place with the addition of _____. It may not be harmful, but the food tastes ______.

Infection

When these microbes survive and harm the body

Microbes Intoxication

When you ingested the food that contains toxins produced by that microorganisms

Chicken, Instructions, Turkey, Bones, Safe

_______ in the fridge is typically good for four or five days, but ground meat needs to be eaten within 1 to 2 days because of the potential for microorganisms to grow. When cooking there are ____________ for how to cook it, and it's important to ensure at the thickest part of the meat was cooked to a certain temperature. For example, cooking a ______. In doing so try to ensure that the thermometer is not touching the _____ because _____ heat up much faster than the meat. The internal temperature assures that the meat is ____ to consume.

Organic Foods- Benefits or Drawbacks? (1)

________ ________ are foods that have not been exposed to any synthetic chemicals. They need to have a 95% or more other content being organic. A field can become organic if it has not been exposed to chemicals for three years. To claim the food is organic, it requires official certification. Only foods 70% or more can State what percentage they have containing organic ingredients for food can list what organic ingredients were used.

There are three main class of food preservation

1. Physical 2. Chemical 3. Biological

Sushi

A Japanese dish that consists of vinegar-flavoured rice, seafood, and colourful vegetables, typically wrapped in seaweed. Some sushi is wrapped in raw fish; other sushi contains only cooked ingredients.

Growth Hormones

A hormone (somatotropin) that promotes growth and is produced naturally in the pituitary gland of the brain.

Freezing

A method of preserving food by lowering the food's temperature to a point that halts life processes. Microorganisms do not die but remain until the food is thawed.

Arsenic

A poisonous metallic element. In trace amounts, _______ is believed to be an essential nutrient in some animal species. ________ is often added to insecticides and weed killers, and, in tiny amounts, to certain animal drugs.

Modified Atmosphere Packaging (MAP)

A preservation technique in which a perishable food is packaged in a gas-impermeable container from which air has been removed or to which another gas mixture has been added.

Extrusion

A process by which the form of a food is changed, such as changing corn to corn chips; not a preservation method.

Ultrahigh Temperature (UHT)

A process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing.

Microbes

A shortened name for Microorganisms; minute organisms too small to observe without a microscope, including bacteria, viruses, and others.

Hazard

A state of danger; used to refer to any circumstance in which harm is possible under normal conditions of use.

Hazard Analysis Critical Control Point (HACCP)

A systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution, and commercial use of food products. HACCP may be pronounced "HASS-ip".

Botulism

An often-fatal food poisoning caused by botulinum toxin, a toxin produced by the Clostridium Botulinum bacterium that grows without oxygen in non-acidic canned foods.

Blanching

Another heating method

Heavy Metal

Any of a number of mineral ions such as mercury an lead; so called because they are of relatively high atomic weight. Many heavy metals are poisonous.

Containment

Any substance occurring in food by accident; any food constituent that is not normally present.

Methylmercury

Any toxic compound of mercury to which a characteristic chemical structure, a methyl group, has been added, usually by bacteria in aquatic sediments. Methylmercury is easily absorbed from the intestine and causes nerve damage in people.

Consumer Panel

Are not trained and are selected from the public based on specific demographics/criteria

Papers

Can be lined with wax or lineable with plastic to make them easy to ship.

Texture analysis

Can save a company a lot of money with food manufacturing and help maintain consistency with products. However, it cannot tell you what it tastes or smells like. Using machines is an objective measure.

Pesticides

Chemicals used to control insects, diseases, weeds, fungi, and other pests on crops and around animals. Used broadly, the term includes Herbicides (to kill weeds), Insecticides (to kill insects), and Fungicides (to kill fungi).

Bag, Prevent, Exposed, Bad

Chips have an oversize ___ to prevent physical damage the ___ is filled with nitrogen rather than air to ______ oxidization. If leftover chips are _______ to air for several weeks, it can started smell or taste ___.

Aerobic, Landfill, Gases

Composting takes place with _________ microorganisms, and the air will break it down with the oxygen. When oxygen s not available such as in a _________, then the incomplete breakdown of the food will create _____ that harm the environment. It leads to the production of greenhouse _____.

Descriptive Panel

Determines the difference between food samples with people who are trained.

LTLT (low temperature long time) (Pasteurization)

Does not involve very high temperatures and it is a slow process. The longer the food is heated the more the destruction is in vitamins. This process destroys a lot of heat sensitive vitamins. If you increase the temperature the time required would drop dramatically. If you increase the temperate by 10 degrees, it will drop the time dramatically- it can be completed in 3 minutes rather than 10 minutes. This is a huge difference. This change would lead to the destruction of less vitamins and achieve the same level of destruction of microorganisms. This is why we have a new type of pasteurization, Flash pasteurization.

Plastics

Don't need to know the specific names. PETE is widely used for carbonated drinks because it is virtually impermeable to gases. The plastic should say whether it is safe or not, if it does not state this on the package, then it is not safe. When in doubt use glass.

Irradiation

Exposure to radiation to kill microbes

Dropped, Pressure, Microorganisms

Fruits are typically not blanched, because if they are _______ into the hot water they will lose their flavor really quickly. Canning is an intense high-________ treatment. Food is held at high temperature for several minutes and the purpose is to destroy all _______________, it's close to sterilization. Food is sealed in closed containers so that no _____________ can enter.

Bovine Somatotropin (bST)

Growth hormone of cattle, which can be produced for agricultural use by genetic engineering. Also called Bovine Growth Hormone (bGH).

Modified Atmosphere Packaging

High rates of respiration are known to decrease shelf life of fresh foods. Easier to vacuum pack than use MAP. This is used in chips, we don't want oxygen in the package because we don't want oxygenation of the oils.

Counter, Color, Fruit, Transportation, Transport

If a banana on the ________ deteriorates, it ripens. The _____ changes through the chemical change that is taking place. Bananas are a climactic _____, which means it will continue to ripen even after it is harvested. This can work out well because of ______________ time. Bananas from Mexico have been in _________ for 30 days.

Canning (3)

If the instructions are to heat it at a specified temperature, it's important to follow the direction. If you use the wrong temperature or time duration, the jar sitting at room temperature will allow the microorganisms to multiply which will result in food poisoning. This is why with home _______ its essential to use reliable recipes and to follow directions closely. If the jar remains sealed, it will be safe to consume despite the best before date. The best before date is used for the quality of food and not the safety of food.

Foodborne Illness

Illness transmitted to human beings through food and water; caused by an infectious agent (Foodborne Infection) or a poisonous substance (Food Intoxication). Also called Food Poisoning.

Age (Sensory Evaluation of Foods)

Impacts the food that will be developed for the public. Younger people have more sensitive taste buds

Margin of Safety

In reference to food additives, a zone between the concentration normally used and that at which a hazard exists. For common table salt, for example, the margin of safety is 1/5 (5 times the concentration normally used would be hazardous).

Food Processing

Includes any application on the food. If the action is to increase the shelf-life of the food, then it is called food preservation.

Freeze drying

Is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to change directly from the solid phase to the gas phase. It is a freezer with a vacuum pump attached to it, capable of going to a much lower temperature than our home freezers. This is an extensive technique but results in very good quality.

Sterilization

Is a treatment at very high temperature that occurs for a longer period of time to kill the microorganisms. If you sterilize it, then it will stay forever, but it will be caramelized which will change its taste, smell and other properties.

Blanching (1)

Is a very short heat treatment that is typically done to vegetables and fruits before they are frozen. The purpose is not to kill the microorganisms, it is to deactivate the enzymes in the food. When the food is used months later, without this process the frozen items will become soggy. Using this process, the product will be firm.

Thermal processing (1)

Is another way to kill microorganisms. The process involves giving enough heat so that is kills the microorganisms. This is different from drying because drying is used to prevent their reproduction. Most of the pathogenic disease and pathogens are killed with Thermal processing.

Processed Food

Is commonly thought to be overly processed and provides inferior nutrition.

Spray drying

Is done in a hot chamber. One side has a hose that sprays in the liquid (such as milk) and the other part of the container has a vacuum pump removes the moist air. The liquid is dried mid-air and lands in a dried state. This is a good method for drying milk because it is not clumpy.

Dehydration

Is done on a plate with a fan, the moisture escapes into the air and the air gets saturated with moisture. The fan removes the moisture. Fans make a controlled method that is faster. Home dehydrators are plate dehydrators. Belt dehydrators are used in bigger industries. These are older techniques that lead to damage of the items.

UHT pasteurization (Ultra High Temperature)

Is done with a temperature that is higher than the temperature that water boils. It is done at 130 degrees Celsius 150 degrees Celsius. Water has a boiling point of 100 degrees Celsius. Boiling is a process involves increasing the vapor pressure and the atmospheric pressure until the vapor pressure needs to escape. Increasing the atmospheric pressure would require heating it at higher pressure to overcome it- this is the process of pressure cooking and can heat water past its boiling point. At this temperature, even the spores will be destroyed because they cannot survive at this temperature. This is similar to a sterilization process.

Flash Pasteurization

Is heating at very high temperatures for very short periods of time. Vitamin C is very heat sensitive and will be destroyed with heat. When you buy fruit juice that is from concentrated, then it is created from powder which is a process that destroys all the Vitamin C. They need to enrich the product with Vitamin C.

Pasteurization

Is heating food to a high temperature for a short time. It has microorganisms in it and will spoil. This is why it has a best before date.

Flavour

Is taste and aroma. Sugar tastes sweet, but starch tastes like nothing even though it's similar. Sugar has molecules that connect with taste buds that register a sweet taste.

Drying

Is the removal of water. Loss of moisture means that the microorganisms won't be able to multiply. In ancient times the drying was done by that sun. Drying is uncontrolled whereas dehydration is a more specific term in which you control the environment with the removal of water. The problem with dehydration is that this process can destroy the Vitamin C and Riboflavin because they are heat sensitive.

Boiling water canning

Is used for high acid foods. Some microbes will survive the temperature, but the acid will not allow these spores to germinate. These foods include all fruits except for figs, tomatoes, and melons. This is best for sauerkrauts and fermented pickle.

Pressure canning

Is used for low-acid foods and can be used for high acid foods but might result in soft temperature. This is a process that is best for all vegetables (except rhubarb), meat and soups.

Drum drying

Is using a huge hot drum that is over the product, such as a soup. The drum rolls and takes off a layer of the soup when it turns. The soup is scraped off as it rolls and that is a method used in powdered soups. Drum drying is not used for milk because it can form lumps.

Glass

Made from heated silica, sodium carbonate and stabilizer and believed to be the original packaging used in 3000 BC.

High Pressure

Makes the cells of the microbe collapses.

Asepsis

Means "keeping out" microbes and similar organisms to extend the shelf life of product. These are protective coverings that keep hazards out. Waxes keep the liquid in.

Edible films

More interest is going into this to find a solution for the environmental problems. It wold prevet oxidation. These products are being tested.

Freezer burns

Occurs when there is quite a bit of air in a package when it is frozen and the direct ice that is sitting on the product will cause the freezer burn. If you expel as much air out as you can, you will minimize the risk of freezer burn. Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging.

Blanching (2)

Occurs when you dip the product in the boiling water for only a few seconds which deactivates the enzymes. This prevents the breaking down of the fibre of the product. An enzyme called Ascorbic Acid Oxidase will stop oxidizing the Vitamin C. Freezing the vegetables and fruits without blanching would kill the Vitamin C, make it have a mushy texture and be pale in color. This is why we need to deactivate the food, to keep the color, Vitamin C and the texture.

Persistent

Of a stubborn or enduring nature; with respect to food contaminants, the quality of remaining unaltered and unexcreted in plant foods or in the bodies of animals and human being.

Ultraviolet (UV) irradiation, pulsed light and ultrasound technology

On chemical treatments to reduce microbes, although it doesn't go very deep. When meat is hung from the ceiling, the ultraviolet radiation destroys the microbes on the surface of the meat.

The Triangular test

One subject is given three samples, and the person tries to identify which the item in question. For example, trying to determine the difference between Coke and Pepsi. The results show that without the label people cannot taste the difference. Typically, there are 25 or more participants. The higher the sample size, the more credible the results. This is an analytical test.

Government, Severe, Deadliest, Botulinum, Human

Our __________ stopped influencing people to pursue canning because people can change the directions and that can lead to ______ food poisoning. One of the toxins is the _________ toxins known to humans that can grow within this environment. This neurotoxin is called C. _________. One cup of this toxin could wipe out all ______ life.

Attributes Difference Discriminative Test

Participant is asked to choose which one is sweet between two samples. It is interested in one particular attributes such as flavors or bitterness etc.

Enterotoxins

Poisons that act upon mucous membranes, such as those of the digestive tract.

Neurotoxins

Poisons that act upon the cells of the nervous system.

High pressure/ high treatment

Pressure assisted thermal sterilization known to kill C. botulinum

Organic Foods

Products grown and processed without the use synthetic chemicals such as pesticides, herbicides, fertilizers, and preservatives and without genetic engineering or irradiation.

Cooling

Refrigeration and freezing

Drying (1)

Removal of water

Metals

Some metals are prone to rusting and some can rust, however, aluminum and other metals such as steel re used for food packaging. Once you open the can, the reaction between food and metal can take place and make the food toxic. This is why it is important to transfer the food from the can into another container. Metal is expensive, but durable.

Toxic, Microbes, Harm

Some microorganisms may not be _____ but it can create gases that may smell bad. The second type of ________ do not smell or taste bad. It can smell or taste fine, but it is not safe and can cause ____ to your body.

Additives

Substances that are added to foods but are normally not consumed by themselves as a foods.

Incidental Additives

Substances that can get into food not through intentional introduction but as a result of contact with the food during growing, processing, packaging, storing, or some other stage before the food is consumed. Also called Accidental or Indirect Additives.

Types of Sensory Tests

Test analytical tests require training Affective test methods requires no training. • The triangular test • Duo Trio Test • Attributes Difference Discriminative Test • Ranking Test • Ranking Difference Test • Descriptive Test

Toxicity

The ability of a substance to harm living organisms. All substances are toxic if the concentration is high enough.

Bioaccumulation

The accumulation of a containment in the tissues of living things at higher and higher concentrations along the food chain.

MSG Symptom Complex

The acute, temporary, and self-limiting reactions experienced by sensitive people upon ingesting a large dose of MSG. The name MSG Symptom Complex, given by the U.S. FDA, replaces the former Chinese Restaurant Syndrome.

Contamination

The contamination of a food through exposure ti utensils, hands, or other surfaces that were previously in contact with a contaminated food.

Canning (2)

The microorganisms are being killed by the heat. As the jars start to cool, the vacuum seal occurs. The plate is sucked down and the plate has a slight sticky circumference, and as it sticks to the jar. Now nothing can come into it, no new microorganisms can enter until you enter the jar. This is how home ________ is done. It's important not to fill the jar all the way to the top because it would prevent the vacuum sealing.

Safety

The practical certainty that injury will not result from the use of a substance.

High-Temperature-Short-Time (HTST) Principle

The rule that every 10C (18F) rise in processing temperature brings about an approximately tenfold increase in microbial destruction while only doubling nutrient losses.

Biotechnology

The science of manipulating biological systems or organisms to modify their products or components or create new products; more properly called Genetic Engineering or rDNA Technology (see the controversy section).

Pasteurization

The treatment of milk with heat sufficient to kill certain pathogens (disease causing microbes) commonly transmitted through milk; not a sterilization process. Pasteurized milk retains bacteria that cause milk spoilage. Raw milk, even if labelled "certified", transmits many foodborne diseases to people each year and should be avoided.

Asepsis

This means keeping something out, for example, packaging

Thermal processing (2)

This process kills most of them, but not all of them. Exposure to small amount of microorganisms will not cause harm and the growth is slow if it is refrigerated. This is why there's a best before date, because after a certain time growth can accumulate to a degree that is harmful. This is why we store it in the fridge, to slow down the growth of the microorganisms.

Canning (1)

Traditionally _______ uses a glass jar once they are filled a special type of lid is placed on it. The lid has two parts. The first has a ring with a hollow center and the second part is a lid that fits on top. We put those two parts in boiling water or hot water and is allowed to boil for several minutes. This will make the food within the jar to boil. The lid allows the vapors to escape. Air doesn't come back in, because it is being pushed out.

Duo Trio Test

Two samples and the participants are asked which one is the same as the reference.

Vacuum dehydration

Uses a vacuum pump instead of the fan, the vacuum sucks out the moist air and the dry air replaces it. This is more efficient than the fan method.

Non-thermal

Uses pulsed light and ultrasound

Food Packaging

Using pulped cellulose fiber from wood which can have direct contact with food or be used for outer packaging or shipping.

Consumer panels

Want to know people's feelings about the food

Package, Packaging

We _______ our food excessively to keep it from getting damaged physically or chemically. The more processed food, the more _________ and a lot ends up in landfills. Some _________ material can be recycled, but a lot ends up in landfills.

Salt

We take in too much sodium and should be consuming less than 2,300 mg per day which is the same as 1 teaspoon. Most of the sodium we have is in a restaurant. Salting has been used to preserve met for a very long time.

Aroma

What we smell. You smell the food in your mouth. The aromatic compounds are gases that come out of the food as you put the food into your mouth. The gas goes into your nose to register as the smell. The higher the temperature, the stronger the aroma. For example, ice-cream has no smell, but as it melts in your mouth, the aroma goes to the back of your tongue and registers the aroma. If you plug your nose, you wouldn't taste much difference between an apple and an onion. If you want food to have a lot of flavors, you will want to serve it hot. Also, hot food will taste sweeter.

Residues

Whatever remains. In the case of pesticides, those amounts that remain on or in foods when people buy and use them.

BPA

___ according to health Canada, ___ is not expected to pose a problem for babies or infants, however, there are some questions based on animal testing.

Physical

a. Asepsis b. Drying c. Cooling d. Irradiation e. Blanching

Sensory Evaluation

taste, texture, look, and smell are called organic properties. We do make choices because of the organic properties of food. The food industry spends a lot of money on evaluating these properties of food. In Canada, we like foods very sweet, other countries don't have the same preference.

Subjective Measures of Food Sensory Perception

• Descriptive Panel • Consumer Panel • Texture analysis • Consumer panels