kin 146 midterm 6 Flashcards
Examples of food borne infection
Clostridium bacterium
E coli
Listeria
Salmnella
Laws and standards to support food safety
Hazard analysis critical control point
Safe foods for canadians regulations
Batch numbering of manufactured foods
What does “best before” label mean
food quality and NOT food safety
“Expires on” label
used for infant formula and meal replacements
- can’t be sold past this date
- should not be consumed past this date
“sell by” label
about quality and helps the store manage their stock
Kitchen food safety; cook
hot foods kept hot (60 degrees C or higher)
Kitchen food safety; chill
keep below 4 degrees C (frozen -18 degrees C)
- refrigerate leftovers immediately, shallow pans, small portions
Irradiation
- Mould in grains, spices
- Insects in fruits and vegetables
- Delay sprout growth in potatoes and onions
- Kills bacteria in meat
- must declare on packagin
Contaminants
- From air, water, soil
- Plants absorb
- Animals eat the plants, drink the water and live in the water
- acute contamination; spill or accident
- small amount over a period of time; lax practices
- how persistent it is impacts how harmful it is
Prevention of contaminents
- Government
- Almost all fish have some level of trace amounts of mercury (high in large fish, farm raised have low conc. )
- select fish high in omega 3 and are smaller
- eat a variety
Natural toxin; goitrogens
- enlarge thyroid
- Brussel sprouts, cabbage, turnip, mustard greens, kale, cauliflower, broccoli, kohlrabi, radishes
- large amounts can aggravate a current thyroid problem
Natural toxins: cyanogens
lima beans, apricot pits
Natural toxins; alkaloids
nightshade plants - make solanine
- potatoes , tomatoes, eggplant, pepper
- need large quantities to cause a problem
- may increase exisitng inflammation
Pesticides
- can be in or on plant
- greatest risk for children, elderly and those with weakened immune systems
Maximum residue limit of pesticides set by the government
- includes imported foods
- level set well below the level that could cause harm
- what crops applied to
Canadian federal Inspection Agency for pesticides
- monitors food supply
- fine, destruction of crop
- pesticide policy that is used for all of North America
Is organic safer?
- costs more
- natural or free range does not mean organic
- unprocessed manure (E coli_
- Not significantly different in nutrient quality
Why do we put additives in our food supply
- Natural or articficial
- Nutrients (ex. Vitamin D in milk)
- Kill toxins (ex. nitrates in meat to kill botulinum)
- preserve the food between production and consumption
- enhance taste
- enhance visual appeal
Regulations on Additives
- Included on food labels
- Minimum amount of additive to achieve desired effect
- Manufacturers: effective, detectable/measured in final product , safe
- GRAS list (generally recognized as safe)
Indirect additives
- material from packages
- chemicals from processing
- food packages
Acrylamide
Indirect additive:
high temp cooking of CHO foods that include sugars and asparagine , carcinogen and genotoxicant
- ex. french fries, potato chips, breakfast cereals, cookies
Methyl chloride (Indirect hormone)
used to decaffeinate coffee
Bovine growth hormone (Indirect hormone)
banned in canada for milk cos
Antibiotics (Indirect hormone)
specify time between medication and slaughter
- Antibiotic resistant bacteria
- antibiotic resistant bacteria
Cautions with additives
Nitrates- previously thought to be associated with cancer via formation of nitrosamines
sulphites destroy thiamin
High levels of BHT associated with cancer
MSG symptom complex
Saccharin - now shown to not cause cancer
Aspartame - those with phenylteonuria , can not break down
What can be in our water
- Environmental contaminants ex, pesticides
- Naturally occuring bacteria ex. cryptosporidium
- Additives ex. chlorine
what percent of earth’s water is drinkable
1%
- surface water eg. lakes are more readily contaminated
- Ground water; if contaminated, hard to resolve
Treating water
Chlorine added to kill bacteria
Boil water advisories
Do not consume advisories
Do not use advisories
Mineral content (Treating water) ; Manganese
copper-metallic taste
Mineral content (Treating water) ; Sulphur
rotten eggs smell
Mineral content (Treating water) ; Iron
Brown stains
Mineral content (Treating water) ; Calcium and magnesium
hard water
Food insecurity
~6.4% of Canadians live in poverty (1 in 5 children)
Indigenous ; on and off reserve
Single parents; women
Racialized, recent immigrants
Disabled
High food security
No indications of food access problems or limitations
ex. members of the household have access to a full refrigerator and pantry, with enough money to replenish foods as needed
Marginal food security
One or two indications of food access problems or limitations - typically of anxuety over food shortafes, but with little or no change in food intake
ex. members of the household may worry that the groceries will not last until the next paycheqye, but for the most part, they do
Low food security
Indications of reduced quality, variety, or desirability of diet, with little or no change in food intake.
ex. members of household eat inexpensive, low nutrient foods such as snack foods, high in fats and sugars, refined grains, and processed meats
Very low food security
Multiple indications of disrupted eating patterns and reduced food intake
ex. members of the household miss meals, go to bed hungry, and /or unintentionally lose weight becasue of inadequate food intake
Double burden of malnutrition in food insecure
- increased rates of obesity
- Poor quality diet - micronutrient deficiencies
- expensive to eat fruits and vegetables, whole grains
- food desserts in low income neighbourhoods
- Lack of culturally appropriate foods
- high energy, high carb. foods
- Approx 2 billion people lack key nutrients in their diet
