Chemical and natural Toxicants - Week 3

Question 1

2 types of chemical hazards

Answer 1

Food Contaminants

Food additives

Question 2

what are food contaminants

Answer 2

Not intentionally added
Not permitted in food regulations
However some are permitted at specified levels

Question 3

Substances formed during processing and cooking

Answer 3

Acrylamide

Question 4

Industrial contaminants

Answer 4

PCBs and Dioxins

Question 5

Heavy metals

Answer 5

Mercury, lead, Cadmium

Question 6

Food Fraud

Answer 6

Industrial dyes

Question 7

How are veterinary medicines food contaminants

Answer 7

Antibiotics fed to livestock can get into our food

Question 8

What are food additives

Answer 8

Purposefully added to the food

Must be assesed for safety

Question 9

Antioxidants

Answer 9

Stop food becoming rancid or hanging color as they stop fats combining with oxygen

Question 10

Emulsifiers

Answer 10

Help mix or thicken ingredients

Question 11

Flavor enhancers

Answer 11

used to bring out the flavour in food

Question 12

Preservitives

Answer 12

Used to keep food safer for longer

Question 13

Reasons for the use of colours

Answer 13

Intensify natural colours

Replace lost colours from heat or light

Question 14

Why are flavourings used

Answer 14

Intensify natural Flavours
Ensure uniformity of flavour
Replace flavour lost

Question 15

Why are nitrates used in meats

Answer 15

Inhibits growth of microorganisms

Improves colour

Question 16

Max levels of nitrates allowed to be added

Answer 16

150mg/kg

Question 17

how is scrombotic fish poisoning controlled

Answer 17

low temp storage

Question 18

What are alfatoxins

Answer 18

Toxins produced by some moulds