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Chapter 17

Food Safety

Copyright 2010, John Wiley & Sons, Inc.

Food Safety Talk


Foodborne illness: any illness that is related to the
consumption of food or contaminants or toxins in food


Pathogens: microorganisms that can cause disease


Toxins: substances that can cause harm at some level of
exposure


Cross
-
contamination: the transfer of one contaminant from
one food, piece of equipment or person to another


Threshold effect: up to a certain point, many microorganisms
do not cause harm. After reaching their threshold, however,
they can cause foodborne illness.


FDA Food Code: a federal document which provides
recommendations for safeguarding public health when food
is offered to the consumer.

Copyright 2010, John Wiley & Sons, Inc.

Food Safety Talk


FATTOM: an acronym used to remember the factors
that contribute to microbial growth


Standards of identity: defines exactly the ingredients
that can be used in certain foods, such as whole
wheat bread or mayonnaise. If a food does not meet
the standards of identity, it cannot be labeled as that
product.


Food, Drug and Cosmetic Act of 1938: gave the FDA
authority over food and food ingredients and defined
requirements for truth
-
in
-
labeling

Copyright 2010, John Wiley & Sons, Inc.

Food Safety Talk


GRAS: generally recognized as safe. GRAS
substances are those whose use is
generally recognized as safe based on
extensive use in food prior to 1958.


Delaney Clause: The 1958 Food Additives
Amendment included the Delaney Clause,
designed to protect the public from additives
found to be carcinogenic.

Copyright 2010, John Wiley & Sons, Inc.

Agencies
Responsible
for Food
Safety

Copyright 2010, John Wiley & Sons, Inc.

HACCP: A Science
-
Based Approach to
Food Safety


Copyright 2010, John Wiley & Sons, Inc.

HACCP: A Science
-
Based Approach to
Food Safety


Copyright 2010, John Wiley & Sons, Inc.

How to Report a Possible Foodborne
Illness Occurrence

Copyright 2010, John Wiley & Sons, Inc.

Pathogens Found in Food

Copyright 2010, John Wiley & Sons, Inc.

Pathogens Found in Food

Copyright 2010, John Wiley & Sons, Inc.

Tips for Handling Food Safely

Copyright 2010, John Wiley & Sons, Inc.

How Long Can Food Be Safely Stored?

Copyright 2010, John Wiley & Sons, Inc.

How Long Can Food Be Safely Stored?

Copyright 2010, John Wiley & Sons, Inc.

Temperature Danger Zone for Food
Handling

Copyright 2010, John Wiley & Sons, Inc.

Safe Cooking
Temperatures

Copyright 2010, John Wiley & Sons, Inc.

Benefits and Risks of Pesticides


Benefits:


Pesticides increase crop yields.


Plant foods can look more appealing if pest
damage is minimized.


Risks:


Pesticide residues remain on produce.


Pesticides can contaminate water supplies.



Copyright 2010, John Wiley & Sons, Inc.

Reducing the Need for Pesticides


Integrated pest management
combines
chemical and nonchemical methods.


Use of natural toxins that occur in plants,
including
genetic engineering


Organic

techniques based on biological
methods which avoid the use of chemicals

Copyright 2010, John Wiley & Sons, Inc.

Labeling of Organic Foods

Copyright 2010, John Wiley & Sons, Inc.

Food Additives

Copyright 2010, John Wiley & Sons, Inc.

Food Additives

Copyright 2010, John Wiley & Sons, Inc.

Food Additives

Copyright 2010, John Wiley & Sons, Inc.

Food Processing and Packaging


There are many methods for processing
food for preservation. Some of these
methods include:


Pasteurization


Aseptic processing


Irradiation, also known as cold pasteurization


MAP: Modified atmosphere packaging



Copyright 2010, John Wiley & Sons, Inc.

Food Additives


Food Additives can be classified as :


Direct or intentional additives


Indirect or unintentional additives


Additives that prevent spoilage


Additives that maintain or improve nutritional quality


Additives to improve and maintain texture


Additives to affect flavor and color

Copyright 2010, John Wiley & Sons, Inc.

Terms Used in Genetic Engineering

Copyright 2010, John Wiley & Sons, Inc.

Passing Traits
from Parent to
Offspring

Copyright 2010, John Wiley & Sons, Inc.

Genetically
Engineered
Traits

Copyright 2010, John Wiley & Sons, Inc.

Outcomes of Genetic Engineering

Copyright 2010, John Wiley & Sons, Inc.

Outcomes of Genetic Engineering

Copyright 2010, John Wiley & Sons, Inc.

Outcomes of Genetic Engineering

Copyright 2010, John Wiley & Sons, Inc.

Chapter 17



Copyright 2010 John Wiley & Sons, Inc.


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Request for further information should be addressed to the
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-
up copies for his/her own use only and not for
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programs or from the use of the information herein.

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