TAILIEUCHUNG - Lecture Discovering nutrition - Chapter 13: Food safety and technology

After studying this chapter you will be able to understand: Harmful substances in foods, regulation by the FDA, delaney clause, government agencies, hazard analysis critical control points, the consumer’s role in food safety, who’s at increased risk for foodborne illness? a final word on food safety,. | Chapter 13 Food Safety and Technology: Microbial Threats and Genetic Engineering Food Safety Harmful substances in foods Pathogens Bacteria, viruses, parasites Foodborne illness Infection from pathogen Toxin produced by microorganism Food Safety Harmful substances in food pathogens Staphylococcus aureus Clostridium botulinum Salmonella Escherichia coli Prions and mad cow disease Food Safety Harmful substances in food Chemical contamination Pesticides Important role in food production Concerns: pollution of soil and water Threatens wildlife Food Safety Organic alternatives “USDA Organic” Seal Concerns regarding natural fertilizer Can use approved pesticides Animal drugs Antibiotics Drug residues Pollutants Can contaminate food production areas Food Safety: Harmful Substances Natural toxins Aflatoxins Ciguatera Methyl mercury Poisonous mushrooms Solanine Other food contaminants Keeping Food Safe: Food Industry Hazard Analysis Critical Control Point (HACCP) Analyze hazards Identify critical control points Establish preventive measures with critical limits Establish procedures to monitor control points Establish corrective actions if critical limit isn’t met Establish effective record keeping Establish procedures to verify that the system is working consistently Keeping Food Safe: Consumer Keep hot foods hot and cold foods cold Keeping Food Safe: Consumer Clean Separate Cook Chill (refrigerate promptly) Risk for Foodborne Illness Immune disorders Cancer Diabetes Long-term steroid use Liver disease Hemochromatosis Stomach problems Food Technology Food preservation Preservatives Salt, sugar Antioxidants Other preservation techniques Salting Fermenting Drying Canning Heating (., pasteurization) Irradiation Food Technology Bacteriophage Food additive use to protect people from bacterial infections “Bacteria eaters” Genetically Modified Foods Plant genetics Traditional breeding Cross two plants and develop .

• Y khoa - Dược
• Discovering nutrition
• Lecture Discovering nutrition
• Khám phá dinh dưỡng
• Food safety
• Food additives
• Keeping food safe
• Linking nutrients
• Nutrition guidelines
• Dietary guidelines
• Life cycle
• Infant nutrition
• Physiology of pregnancy
• Physical performance spotlight
• Physical performance
• Energy systems
• Nutritional concerns
• Nutrient needs
• Political disruptions
• World food equation
• Food choices
• Environmental influences
• Social ecological model
• Human body
• Gastrointestinal tract
• Chemical processes
• Simple sugars
• Complex carbohydrates
• Carbohydrate digestion
• Character of alcohol
• Spotlight on alcohol
• Alcohol absorption
• Fatty acids
• Triglyceride structure
• Phospholipid structure
• Amino acids
• Protein structure
• Protein denaturation
• Fat soluble vitamins
• The carotenoids
• Sources of riboflavin
• Dietary supplements
• Natural health products
• Functional foods
• Intake recommendations
• Water intoxication
• Minerals in foods
• Spotlight on metabolism
• Energy balance
• Spotlight on eating disorders
• Bulimia nervosa
• Anorexia nervosa
• Chronic disease
• Physical inactivity
• Cardiovascular disease
• Weight management
• Childhood overweight
• Health risks