Chapter 13 Safety of Food and Water. OUTLINE – FOOD Safety. Egg & Deli Meet Recall. Food Borne Illnesses. Preservation of Food. Food Additives. Natural & Synthetic Toxins. Pesticides use vs Organic Food. Water Safety & Avoiding Microbial discomfort. Egg & Now Deli Meet Recalls.
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~ Less Salmonella contamination b/c of proximity
E. coli: O157:H7
240,000 Salmonella Bacteria infections~ ice cream:
Pasteurized: MILK & O.J.
Packaging using sterile conditions, kill all microbes (heat or chemical etc.)
Bacteria everywhere: 1 tsp. soil = 2 billion Bacteria !!!
What are the TWO Ways that microbes cause food borne illness?
e.g. (Yellow #5, BHT, sulfites, vit. C)
1958 ruling that Prevents the intentional (direct) addition to foods of a substance
that causes cancer
The use of nitrates and nitrites in processed meats (bacon, sausage etc.)
Proven to cause cancer
Still used b/c risk is low . .
~ high levels of Mercury (Hg)
~ High levels of Carbonyl compounds
-shown to be high in people w/ Diabetes
Soda Warning? New Study Supports Link
Between Diabetes, High-fructose Corn Syrup
American Chemical Society (ACS) - Newswise
-eat foods of HFCS in moderation . . .
1% of the highest amount that has no observable effect when fed to animals
Outweigh risks (pesticide usage)
Benachou et al., "Glyphosate Formulations Induce Apoptosis and Necrosis in Human Umbilical,
Embryonic, and Placental Cells2008,Chemical Research in Toxicology
-Pesticides prevent billions of food crops destroyed annually
vs natural product toxins e.g. peanut butter (aflatoxin)
What is a good way to limit heavy metal exposure in tap water from your faucet?
Why should you never run Hot water from the Tap to cook with?